Bechamel sauce is considered the “mother sauce” for other sauces. Although it’s traditionally a sauce for the French cuisine, this sauce is easy to take. This simple base-sauce can add a rich, nutty flavor to your dishes.
2 tbs of all-purpose flour
2 tbs of butter
1 cup of whole milk
Salt and pepper (either black or white)
- In a saucepan, warm up the whole milk over medium-low heat.
- In another saucepan, heat up butter over low heat until the butter is melted. Then whisk in the flour slowly until it forms into a roux consistency. Continue whisking.
- Once the milk is warm to hot (you will see quite a bit of small bubbles on the side of the pan/pot), whisk in the roux. Continue to boil the mixture.
- Grate some nutmeg (continue to stir the mixture to avoid clumping or burning the bottom).
- Season with salt and pepper.
- Whisk the mixture for about 3-5 more seconds and you’re all done.
To properly store Bechamel sauce, pour your sauce into a bowl. Once the sauce is cool enough, wrap the opening with good-grade plastic wrap, but be sure the plastic touches the surface of the sauce to prevent the top layer from congealing. It will store well in the fridge for about two weeks.
You can follow my video here for ideas on how to use up your Bechamel sauce.