Béchamel

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Preparation info

  • Difficulty

    Easy

Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This is the most basic of French sauces and the base of so many classic French recipes. It may seem intimidating at first, but once you get the hang of turning four simple ingredients into a luscious sauce you’ll be whipping it up all the time. Don’t be afraid to adjust as needed in order to get the desired consistency. The most important thing is having a smooth sauce that is free of lumps. In order to do so, be sure the flour is well combined before adding milk. You can increase this recipe as needed; just make sure that you have equal parts butter and flour and add additional milk until you reach desired consistency.

Ingredients

  • 2/3 cup (50 grams) butter
  • 2/3 cup (50 grams) flour
  • 2 cups (480 mL) skim milk (room temperature)
  • Dash nutmeg
  • Fine sea salt
  • Freshly ground black pepper

Method

Preparation

Melt butter on medium heat in a saucepan. Once melted, begin to slowly whisk in flour until it becomes fully incorporated with butter, resulting in a uniform golden thickened consistency. Slowly add room temperature milk, whisking while pouring an even stream of the milk into the saucepan. Whisk until all the milk has been added, then bring to a low bubble and continue to stir until sauce is thick enough to stick to your spoon or spatula. Stir in a dash of nutmeg and season with salt and pepper to taste.