Step-by-Step Guide to Prepare Quick Bechamel Sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, bechamel sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Whisking constantly, add the hot milk in a. Season the onions with salt, to taste, and cook until they become translucent and very aromatic.

Bechamel Sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Bechamel Sauce is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook bechamel sauce using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Bechamel Sauce:

1. Prepare 5 tbs unsalted butter
2. Make ready 4 tbs all purpose flour
3. Take 4 cups 2% or whole milk
4. Take 2 tsp salt
5. Prepare 1/4 tsp ground white pepper
6. Prepare 1/4 tsp ground nutmeg

Season the sauce with more salt, pepper and nutmeg to taste. Bechamel sauce, sometimes also called the white sauce, is considered one of the French/Italian basic sauces. It can be served alone, as a sauce served with fish or asparagus, or be a part of more complex dishes like lasagna or make a base for other sauces like cheese sauce or alfredo sauce. Béchamel is thick, clinging to food in the way that a good sauce should—and it's that roux we have to thank for that.

Instructions to make Bechamel Sauce:

1. In a medium, heavy bottomed sauce pan melt butter over medium heat. Add flour and wisk until smooth. This is your "roux".
2. Continue cooking roux, wisking constantly, until it is a light golden/sandy color. Usually about 6-7 minutes.
3. Add milk to roux 1 cup at a time. Wisking continuously through each addition until completely smooth. Bring sauce to a boil. Cook 10 minutes wisking constantly to prevent scorching, sticking, or clumping.
4. Remove from heat. Stir in 1 tsp salt, pepper, and nutmeg. Taste and add additional salt as desired up to 2 tsp. Set aside until ready for use.
5. Leftovers can be stored in an airtight container for a couple days. I've never tried freezing it so not sure if it freezes well or not.

It can be served alone, as a sauce served with fish or asparagus, or be a part of more complex dishes like lasagna or make a base for other sauces like cheese sauce or alfredo sauce. Béchamel is thick, clinging to food in the way that a good sauce should—and it's that roux we have to thank for that. The first step in making a béchamel is to create a roux, a mixture of flour and. Melt the butter in a heavy-bottomed saucepan. For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion.

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