Servings: servings
Bechamél sauce
The sauce is a white roux-based sauce, which is part of the 5 French mother sauces.The basic ingredients are butter, flour, and milk, and the sauce serves as a base for, for example, Mornay sauce, parsley sauce, or onion sauce.
Equipment
- Pot (Option 1)
- Saucepan (Option 2)
- Whisk
Ingredients
- 25 gram Butter
- 30 gram Wheat Flour
- 0.5 l Whole Milk
- Salt and Pepper
- Nutmeg grated
Instructions
- Melt the butter in a heavy-bottomed pot/saucepan over medium-high heat (9 out of 14 on my stove).
- Add half of the flour while whisking well. Once it's free of lumps, add the rest of the flour and whisk again.
- You will end up with a "paste" which you can let cook for a couple of minutes to ensure the flour is thoroughly cooked.
- Add the milk a little at a time, still whisking vigorously. I might add approximately 1.5 dl at a time.
- Repeat with the rest of the milk, and after about 10 minutes, you can start to season the sauce. It needs salt, pepper, and grated nutmeg.
- Let it simmer for a couple more minutes, and the sauce is ready to serve - or to be made into parsley sauce or used on top of your lasagna.
- Enjoy.