Béchamel Sauce aka White Sauce
Béchamel Sauce is one of French cuisine's mother sauces and from this easy sauce, you can make others such as Mornay, Soubise, etc.
Ingredients
- 3 tbsp. butter tips & tricks
- 3 tbsp. unbleached all-purpose flour
- 2 cups milk, warm
- 1 pinch white pepper (substitute black or mixed peppercorns if desired)
- 1 small pinch ground Himalayan sea salt
- 1 small pinch freshly grated nutmeg Footnote
Directions
- In a small saucepan over medium heat, warm up the milk – make sure it doesn’t boil.
- Meanwhile in a medium saucepan over medium heat, add butter and when it’s melted, add flour. Whisk the white roux constantly until smooth. Cook for 5 minutes or until it turns into a light golden color.
- Pour in hot milk and season with freshly ground black pepper, salt and nutmeg; whisk the blond roux continuously for 10 minutes or until the sauce thickens. Proceed with the recipe that uses béchamel.
- If not using the sauce right away, place a piece of wax paper on top, making sure it touches the surface to prevent a skin formation.
Notes
Footnote: Technically there's always a small pinch of fresh grated nutmeg in a Béchamel. In the video I didn't show the nutmeg because I was making a Mornay Sauce from this one.