Classic French Béchamel Sauce 🇫🇷
Ingredients
50 g butter
50 g all-purpose flour
500 ml milk
Salt, to taste
Black pepper, to taste
Nutmeg, to taste
Instructions
Make the roux: Melt the butter in a saucepan over medium heat. Once melted and bubbling, add the flour and whisk until fully combined.
Cook the roux: Cook over medium heat for about 5 minutes, stirring regularly. This removes the raw flour taste and develops some light toasted notes.
Add the milk: Gradually add the milk in small quantities, whisking constantly to fully incorporate it before adding more. Continue until all the milk has been incorporated.
Thicken: Continue cooking and stirring until the béchamel becomes smooth, creamy, and thick enough to coat the back of a spoon.
Season: Add salt, black pepper, and freshly grated nutmeg to taste.
Fix any lumps: If your béchamel becomes lumpy, don’t panic! Use an immersion blender for a few seconds until smooth.
Serve: Use immediately in lasagna, moussaka, vegetable gratins, croque monsieur, or any dish that needs a rich, creamy sauce.
Tip
For a relatively easy-to-spread béchamel, use roughly a 1:1:10 ratio by weight — 50 g butter, 50 g flour, and 500 g milk.
Music: Dawn by Scandinavianz https://soundcloud.com/scandinavianz
License: Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://links.al/O5l
Music promoted by Audio Library: https://links.al/youtube
#bechamel #bechamelsauce #frenchsauce #frenchcuisine #frenchcooking #frenchrecipe #mothersauce #frenchfood #cookingbasics #cookingtips #homemadefood #creamysauce #lasagna #moussaka #croquemonsieur #gratin #saucerecipe #easyrecipes #fromscratch #homecookingchannel #foodreels #cookingtok #maxfoodandco
