Bechamel Sauce Recipe

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Bechamel Sauce

Vicki Butts (lazyme)

By
@lazyme5909

From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4 cups
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

5 Tbsp
unsalted butter
1/2 c
flour
4 c
whole milk, warm
1/2 tsp
salt, to tasste
1 pinch
ground white pepper, to taste
1 pinch
nutmeg, freshly grated, to taste

Step-By-Step

1In a 2 quart saucepan, melt the butter over medium heat.
2Add the flour and whisk until smooth, about 2 minutes.
3Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
4Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
5Do not allow the bechamel sauce to boil.
6Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
7Season the sauce with more salt, pepper and nutmeg to taste.
8The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy