Bechamel sauce is a milk based sauce and one of the mother sauces in the culinary world. It’s a really good idea for you to know how to make because there are so many different sauces that stem from bechamel sauce. Bechamel sauce can be used as lasagna bases, in macaroni and cheese, and even just to spoon right over everything in sight. Seriously, it’s that good.
1. Take all of your milk and pour into a sauce pan and turn the heat on and bring to a simmer (not a full boil).
2. In a separate pan, add all of your butter and let melt and then whisk in all of your flour and let cook about 5-7 minutes.
3. Once your milk is simmering and your flour/butter is a golden color, slowly whisk in your simmering milk.
4. Add one cup at a time while whisking, make sure your heat is about medium.
5. Once all milk is added, put heat on low and let cook about 5-10 minutes.
6. Add your nutmeg and salt to taste.
Tips: You can keep your sauce for a later use about two days, but it will thicken up. When you reheat you can add milk to thin it out.
When storing this sauce, put a piece of plastic wrap over it and press down so that the wrap is directly on the sauce to prevent forming a film.
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