Béchamel Sauce
December 1, 2023 by Kimberly
Discover the magic of Béchamel Sauce! This creamy, smooth classic is a culinary staple, perfect for enhancing your favorite dishes.
25 MINUTES
MITTEL
VEGETARISCH
FRANZÖSISCH
147 PER PORTION
CREMIGES
KLASSIKER
SAUCE
GANZJÄHRIG
INFORMATIONEN
ÜBER DIESES REZEPT
Embark on a culinary journey with the classic Béchamel Sauce, a cornerstone of French cuisine. This creamy, smooth sauce is not just a recipe – it’s a gateway to elevating your meals. Whether you’re dressing up a lasagna or making a rich, savory Croque Monsieur, Béchamel Sauce brings a touch of elegance and flavor to your dishes. It’s simple to whip up with just a few ingredients.
How to serve:
Pour it over vegetables for a comforting gratin, use it as a base for creamy pasta dishes, or layer it in lasagnas and moussakas for a moist, flavorful experience. It’s also perfect for creating a luxurious mac and cheese. The key is to let the sauce slightly thicken to coat your spoon, ensuring it blends seamlessly with your dish, enhancing every bite.
How to store:
To keep your Béchamel Sauce fresh, cool it at room temperature before refrigerating in a tightly sealed container. It lasts up to 3 days.
Hi, ich bin Kimberly.
Meine Rezepte sind für alle, die an den Zauber von selbstgemachtem Essen glauben. An Butter, die auf warmem Brot schmilzt. An Lieblingsrezepte, die man weiterschenken möchte. Und an das stille Glück, das in einem einfachen, gut gemachten Gericht steckt. Willkommen an meinem Tisch,
Wenn du mehr über mich erfahren möchtest, klicke hier!
“Let’s make a piece of happiness”
ZUTATEN
FOR 6 PORTIONS
SAUCE
- 500ml full-fat cow milk (2 cups)
- 50g unsalted butter (3.5 tbsp)
- 50g all-purpose flour (5 tbsp)
- 1/2 nutmeg
- 1 garlic clove
- 3/8 tsp salt
- 1/4 tsp white pepper
ACTIVE: 1 min.
PASSIVE: –
PREPARATIONS
Empfohlenes Equipment
- small pot
- whisk
- small wooden spoon
- Peel and halve the garlic clove. Set aside.
ACTIVE: 25 min
PASSIVE: –
COOKING
1. Melt the butter in a pan over a medium heat. Add the garlic clove and fry briefly in the butter. Remove the garlic clove.
2. 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 100ml 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 100ml (3 fl oz) 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 100ml (3 fl oz). Remove from the heat, pour in, stir, return to the stove, bring to the boil, remove from the heat and so on…
3. 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 3/8 teaspoon of salt and 1/4 teaspoon of pepper.
NOTE: The calorie information may vary depending on the product used, country and region.
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