Pairs well with Béchamel Sauce
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Béchamel Sauce
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A classic French mother sauce made from milk, flour, and butter, serving as a base for various derivative sauces.
00:15:00 total
Serves 4
easy
Sauce / Dressing / Flavoured Butter
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Ingredients
- milk - 1 liter (full cream or whole milk)
- butter - 40 grams (unsalted)
- flour - 40 grams (plain flour)
- salt - watch the video to see (to taste)
- white pepper - watch the video to see (to taste)
- nutmeg - watch the video to see (freshly grated)
- onion - few pieces (for flavoring)
- bay leaf - 1 leaf (for flavoring)
- thyme - watch the video to see (to taste)
Instructions
- Prepare the Roux: Melt the butter in a pan over low to medium heat. Add the flour all at once and mix until a paste forms.
- Cook the Roux: Cook the roux for about 3-4 minutes until it is a white color.
- Prepare the Milk: In another pot, heat the milk with the onion, bay leaf, thyme, salt, white pepper, and nutmeg until it is warm but not boiling.
- Combine Roux and Milk: Once the roux has cooled, whisk in a small amount of warm milk to dilute it, then gradually add the rest of the milk while whisking.
- Thicken the Sauce: Heat the mixture gently on medium heat, whisking until it thickens. Cook for an additional 3 minutes on low heat.
- Adjust Seasoning: Taste and adjust seasoning if necessary. The sauce is now ready to be used as a base for other sauces.
