Bechamel Sauce Recipe

The sauce can be made up to 3 days ahead.

Stir until smooth, and then add more milk until the sauce is thickened. Béchamel sauce is a great basic recipe for enriching creamy dishes. A classic bechamel is made from a combination of milk, butter, and flour and can be seasoned with onion or other flavorings.

Add some milk and whisk vigorously to combine.

Melt the butter over medium heat in a saucepan, add 1/2 chopped onion and stir until tender and almost translucent (looks like you can see through them!). Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes. To cool this sauce for later use, cover it.

Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes or until butter and flour form a bubbling paste.

Some recipes today do not use this sauce. Step 1, add the butter and onion to a large saucepan over medium heat. White sauce (also called bechamel sauce) is a very versatile sauce that you can use to prepare numerous tasty dishes like lasagna, baked pasta, and many fish / meat dishes.

First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion.

However, in this recipe, the bechamel sauce must remain because this recipe uses a classic recipe. Melt butter in a medium saucepan over medium heat. Take off the heat and allow to cool.

Season the sauce with more salt, pepper and nutmeg to taste.

Béchamel sauce may be made up to one day in advance. I can say with experience that if you make it with comté it will prove very difficult to resist eating it by the spoonful. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.