Bechamel sauce or white sauce is one of the basic sauce in the French and Italian cousine, it’s also one of the easiest sauces to prepare from scratch. So easy that it almost impossible to fail 🙂 It will take you only 10 minutes to prepare and the final result will have NO comparison with the store bought one…like everything homemade 😉
Place the butter in a medium pan over medium-low heat and melt it.
Slowly add the flour and whisk until smooth. In 2/3 minutes you will obtain a thick, light golden cream.
It’s time to add the hot milk. By the way: if the milk is cold it will reduce the temperature of our mix 🙁
Keep whisking until all the milk will be added. Cook for 8/10 minutes and keep stirring. When is the Bechamel sauce ready? When you will see that the milky mix will start thicken and become a creamy sauce.
At this point remove from the heat and season with nutmeg and salt.
How thick you want the Bechamel to be? all depends from the recipe you are using it for. For example: lasagne require a running Bechamel sauce as they go in the oven and the Bechamel will dry out and reduce in the oven. If you are adding the Bechamel to a pasta dressing you would like the Bechamel to be thick and creamy.
Bechamel sauce it’s really a very easy recipe to prepare and even if you do it wrong, there are so many ways to fix it easily! If your Beckamel came out too thick. no problem. you can always add some milk and loose it down. If the Bechamel is too liquid. no problem either. Warm it up again in a saucepan and keep reducing it up until you reached the desired consistency.