A little love letter
Dear bechamel sauce,
Butter, flour, milk. That's practically all you are, and somehow it's enough to hold half of my favorite dishes together.
You're the quiet one in the lasagna, the reason a croque monsieur feels like a croque monsieur, the softness under every gratin. Nobody orders you by name. Nobody posts a photo of just you. But take you away and everything gets a bit dry and a bit sad.
I like you best with a little garlic and a generous amount of nutmeg, smooth and warm and just thick enough to cling to a spoon. You never ask for attention. You just make everything around you better, which is honestly a very good quality in anyone.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Bechamel Sauce
Butter, flour, milk, a little garlic and nutmeg. The classic white sauce for lasagna, gratins and croque monsieur, done in 25 minutes. Whisk, don't walk away.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
infuse the butter
Melt the butter in a pan over a medium heat. Add the garlic clove and fry briefly in the butter. Remove the garlic clove.build the sauce
Now add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The consistency should be like a paste. Remove the pot directly from the heat and stir in the first 100 ml of milk with a whisk until smooth. Place the pan back on the stove and bring to a boil briefly, stirring constantly. Now remove the pot from the heat and pour in the next 100 ml of milk. Stir well, place the pot back on the stove and bring to a boil, stirring constantly. Now do the same with the next 3 rounds of 100 ml. Remove from the heat, pour in, stir, return to the stove, bring to the boil, remove from the heat and so on…season
After about 20 minutes, the sauce should have a consistency similar to melted cheese. You should no longer be able to taste the flour. The sauce can now be removed from the heat and seasoned to taste. To do this, grate the nutmeg freshly and add ⅓ tsp of salt and ¼ tsp of pepper.Pairings
Why is my béchamel lumpy?
Can I make béchamel ahead?
How do I know it’s done?
Can I freeze béchamel?
More pieces of happiness
Tell me how it went
A little love letter
Dear bechamel sauce,
Butter, flour, milk. That's practically all you are, and somehow it's enough to hold half of my favorite dishes together.
You're the quiet one in the lasagna, the reason a croque monsieur feels like a croque monsieur, the softness under every gratin. Nobody orders you by name. Nobody posts a photo of just you. But take you away and everything gets a bit dry and a bit sad.
I like you best with a little garlic and a generous amount of nutmeg, smooth and warm and just thick enough to cling to a spoon. You never ask for attention. You just make everything around you better, which is honestly a very good quality in anyone.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Bechamel Sauce
Butter, flour, milk, a little garlic and nutmeg. The classic white sauce for lasagna, gratins and croque monsieur, done in 25 minutes. Whisk, don't walk away.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
