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.


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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

Directions Step-By-Step

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