Bechamel sauce

Bechamel sauce

A classic creamy white sauce based on a white roux, ideal for pastas and casseroles.
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Gang: Main course, Starter
Cuisine: French
Keyword: Bechamel sauce, creamy, roux, White sauce
Totale Tijd: 20 minutes
Porties: 4
Calorieën: 145kcal

Ingrediënten

Werkwijze

  • Melt the butter in a medium saucepan over low to medium heat.
  • Add the flour and stir constantly for 2 minutes to make a white roux.
  • Gradually pour in the milk while stirring constantly. This prevents lumps.
  • Keep stirring until the sauce thickens and lingers on the back of a spoon.
  • Season with salt, pepper and a pinch of nutmeg.
  • Remove from heat and use immediately or store in the refrigerator with a piece of plastic wrap directly on the surface of the sauce to prevent skin from forming.

Voeding

Calories: 145kcal

Notities

  • Flour vs Butter Ratio: In our preparation, the ratio of flour to butter is the same. This may vary at any time. Please note that too little flour will result in a greasier cream. Too much flour is more likely to lead to lumps in the sauce.
  • Roux vs. Roux Milk Ratio: For our preparation, we used a ratio of 25 grams of butter, 25 grams of flour (together they form the roux) and 500 ml of milk. This gives a medium-thick Béchamel sauce. Depending on the desired end result, you can adjust this ratio. A thicker sauce requires more roux relative to the milk, while a thinner sauce requires less roux.
  • It’s important to remember that a hot roux expects cold milk (or vice versa). This will help prevent lumps and ensure a smooth sauce.
  • If the sauce is too thick, you can add some extra milk to reach your desired consistency.

Derived sauces of Béchamel sauce:

  • Mornay sauce: With grated cheese.
  • Cheese sauce: With processed cheese and sometimes mustard or Worcestershire sauce.
  • Cream sauce: With cream.
  • Mustard sauce: With mustard.
  • Aurora sauce: With tomato paste.
  • Nantua sauce: With lobster butter.
  • Mushroom sauce: With mushrooms.
  • Parsley sauce: With finely chopped parsley.

Our recipes for white sauces

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