Bechamel Sauce Recipe

Little bit of history »

The Bechamel Sauce was first mentioned in the book Le Cuisinier François written by chef François Pierre de la Varenne on 1965 The Bechamel Sauce named after marquis de Béchamel in order to honor him.

Bechamel Sauce goes width... »

Bechamel Sauce is essential for crusting dishes, or as basis for lasagna and cannelloni. Bechamel Sauce is also great with fishes, pasty and vegetables like cauliflower

The accepted result »

Creamy snow white luxurious Bechamel Sauce that will enrich your dishes and raise them to another level.

The ingredients (for 4 cups of sauce)»

4 Cups of COLD milk
1/3 Cup of flour
60g Chopped butter
1/4 teaspoon of salt
Pinch of ground nutmed

Mode of preparation »

Heat a pan with a thick bottom on a low heat. Why thick?
Add the butter and melt it
After the butter melted (when the white foam gone), add the flour.
Stirred with a whisk for 5 minuts continuously.
Now, gradually add the cold milk and keep stirreding.
Add the salt and the ground nutmed
Keep stirreding till the you will see little bubbles comming up.
Let it lay on real low fire for 10 more minuts
Cool it down
And here you go! enjoy your Bechamel Sauce

Optional Additions »

You can add to the bechamel sauce mixture 1/4 teaspoons of thyme
You can add to the bechamel sauce mixture 1/4 teaspoons of white pepper
You can add to the bechamel sauce mixture 70g Well grated parmesan cheese

Bon Appettite

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