Béchamel Sauce Recipe
By
Kate Ramos
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Béchamel, a flour-thickened milk sauce, is one of the basic “mother sauces” of classic French cooking. It’s found in pasta dishes such as Lasagne alla Bolognese and is often used in creamed-vegetable recipes.
INGREDIENTS
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 cup minced shallots (optional)
- 1/4 cup all-purpose flour
- 2 cups warm whole milk
- 1 bay leaf
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
INSTRUCTIONS
- Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.
- Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.
- Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using.
why worry about a formula? I just use equal parts butter and flour, then when toasty, add as much milk as needed to get the right consistency of sauce, based as you said on use.
I had a great savory crepe at the Grove here in LA with bechamel, chicken, and vegetables and some spices. I'd like to recreate this crepe but am looking for bechamel that's already prepared....surprisingly at the Grove they used a "Campbell's" version---but I can't find it anywhere....ideas??
While Bechamel is one of the mother sauces, this version is not the version of classic French cooking. In classic French cooking, there are 3 versions based on the thickness and purpose of the sauce, using a formula of standardized proportions of butter, flour and milk.
I understand that this version works beautifully in this lasagna recipe, but to say this is the classic French version of bechamel is inaccurate. The point is once you learn the formula, you don't need a recipe anymore and can make any sauce with this basee off the top of your head.
For the classic French version check out Julia Childs on the subject.