Bechamel sauce recipe is a basic in French cooking. It’s a thick sauce made of butter, flour, milk and nutmeg that adds creaminess to a lot of famous French dishes. You can use it for making veggies au gratin with spinach, egg plant, Belgian endives or anything you like! Bechamel sauce is often used in lasagna and eggs mimosa. You can even subsitute creme fraiche with this Bechamel sauce recipe when making quiches! Explore
Bechamel sauce recipe is also used to make the famous Croque-Monsieur served in Parisian brasseries.
Bechamel sauce recipe
Preparation time: 15 to 20 minutes
Ingredients (for 2 cups)
1.4 oz (40 g) of butter
4 tablespoons (1.4 oz/ 40 g) of flour
2 cups (50 cl) of milk
1/4 teaspoon of grated nutmeg
Salt and pepper
1/ Dice butter and melt it in a small pan over low heat. (Be careful not to let your butter get burnt! Once it gets a brownish color, it’s too late… The taste has changed and it’s pretty bad for health eating it like that. If it happens to you, best choice is to throw it out and do it again with new butter.)
2/ Once butter is melted, add all flour at once and stir energically with a wooden spoon until mixture is homegeneous.
3/ Let mixture cook for about 5 minutes stirring often so it doesn’t get burnt. (You’ll see it bubbling; mixture should keep its white color at all times.)
4/ Pour a small quantity of milk and stir. Repeat operation until you get a nice creamy texture. (If it is too liquid, just leave it for a while over low heat, it will thicken.)
5/ Season with grated nutmeg, salt and pepper and stir again. (At this point, you should taste your bechamel and adjust seasoning if needed.)
That’s it! Your bechamel sauce is ready to use