Homemade bechamel sauce

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Bechamel
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Bechamel

Recipe by Bernie Torras
0.0 from 0 votes
Course: BaseCuisine: FrenchDifficulty: Easy
Rations

8

servings
Preparation time

15

minutes
Cooking time

15

minutes
Calories

204

kcal
Total time

30

minutes

If you are looking for a creamy and delicious sauce to accompany your favorite dishes, bechamel sauce is a classic and versatile option.
This recipe for béchamel sauce with white roux, milk and seasoned with salt, pepper and nutmeg, is an excellent base for gratin, croquettes, cannelloni or even lasagna. In only 15 minutes you will be able to enjoy a homemade bechamel sauce that will take your dishes to another level.
And to make it even more fun, why not accompany it with our gastronomic playlist? Prepare your cooking utensils and turn on the music!

Modo cocción

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Ingredientes

  • Roux white

  • 100 gr flour

  • 100 gr butter

  • Liquids

  • 1 liter milk

  • Salt to taste

  • Ground white pepper to taste

  • Nutmeg to taste

Pasos

  • Cook the flour (to make the white roux)
  • We will begin by preparing the white roux, which will be the thickening base for our delicious béchamel sauce. In a saucepan over low heat, gently melt the 100 grams of butter, taking care not to burn it.
  • Once the butter is melted, gradually incorporate the 100 grams of flour while stirring constantly with a whisk. Be sure to mix well to avoid lumps.
  • Cook the roux for about 10 minutes over low heat, allowing the amylose molecules to dissociate and release smaller sugars. This step is crucial to eliminate the floury taste and to obtain a smooth and aromatic base for our béchamel sauce.
  • Liquids
  • While the roux is cooking, pour 1 liter of milk into another saucepan and heat over medium heat. Do not let it boil, we just want it to be hot.
  • Add salt, ground white pepper and nutmeg to taste to the hot milk. Stir to mix the flavors well.
  • Mix the béchamel sauce
  • Now, it is time to combine our white roux and the seasoned milk. Remember that it is essential that the milk and the roux have different temperatures when mixing to avoid the formation of lumps. Slowly pour the hot milk into the roux, while continuing to whisk with the whisk attachment.
  • Continue cooking the mixture over low heat for about 4 minutes, stirring constantly. You will see how the béchamel sauce reaches a creamy and velvety consistency.

Notas

  • Very important: The milk and the roux cannot have the same temperature when combined, as this will produce those unpleasant lumps that are so difficult to eliminate.
    • >
  • Don't forget to sift the flour before adding it to the white roux, so you will avoid lumps and achieve a smooth texture.
    • >
  • Add the hot milk gradually, whisking constantly, to obtain a perfectly homogeneous mixture.
  • If you prefer a lighter béchamel sauce, adjust the proportions of flour and butter or use low-fat milk. To ensure a smooth texture, strain the sauce through a fine sieve before serving.
  • If you want a thicker bechamel sauce, feel free to increase the amount of white roux.
    • >
  • Customize the bechamel sauce with your favorite ingredients, such as grated cheese, garlic, onion or fresh herbs, to suit your preferences. My favorite ingredient to add to this béchamel: goat cheese curls. Add it once the roux is incorporated and let it melt, it will be a delicious béchamel sauce!

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 150g
  • Calories: 204kcal
  • Fat: 15g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Cholesterol: 42mg
  • Sodium: 180mg
  • Potassium: 220mg
  • Carbohydrates: 13g
  • Fiber: 0.4g
  • Sugar: 7g
  • Protein: 5g
  • Vitamin A: 550IU
  • Vitamin C: 0.8mg
  • Calcium: 170mg
  • Iron: 0.6mg
If you are looking for 10

Key points of the recipe

  1. Temperature Control: Make sure the milk is hot and the roux is at room temperature or slightly warm when combining them. This prevents the formation of lumps and ensures a smooth texture in the béchamel sauce.
  2. Cooking the Roux: Spend time cooking the white roux over low heat for about 10 minutes before adding the milk. This is key to eliminating the raw flour flavor and developing a deeper, more pleasant flavor in the sauce.
  3. Gradual Incorporation: Add the hot milk gradually to the roux, whisking constantly with a whisk. This helps to integrate the ingredients evenly and to obtain a creamy béchamel sauce without lumps.

Pairing with wine

A medium to full-bodied white wine with good acidity, such as a Chardonnay, would be a good choice. The acidity of the wine will balance the richness and creaminess of the béchamel, while the body of the wine will complement the texture of the sauce. If the dish includes meats or more intense ingredients, a medium-bodied red wine with soft tannins, such as a Pinot Noir, could be a suitable choice. The fruit and acidity of the Pinot Noir can cut through the richness of the béchamel and bring out the flavors of the dish.

Beer pairing

A Belgian Dubbel or Tripel style beer could be a good pairing for dishes with béchamel sauce. These beers have flavors of dark fruits, spices and a malty sweetness that can complement and balance the creaminess of the sauce. In addition, the carbonation in these beers helps cleanse the palate and counteract the richness of the béchamel.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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