Bechamel Sauce Recipe: Master the Classic French White Sauce in Just 30 Minutes

Béchamel sauce is a classic white sauce from French cuisine. It is one of the five "mother sauces" and serves as a base for many other sauces. This simple yet versatile sauce is made using butter, flour, and milk. It is perfect for adding a creamy texture to various dishes. The preparation time is about 30 minutes, and it yields approximately four cups.

• 50 g (¼ cup) butter
• 50 g (¼ cup) white wheat flour (type 405)
• 1000 ml (4½ cups) whole milk (>3% milk fat)
• 1 small onion
• 1 fresh bay leaf
• Salt
• Pepper

• Saucepan
• Whisk
• Pot

Procedure

1. In a saucepan, melt the butter over medium-low heat. Whisk in the flour to create a roux.
2. Cook the roux gently for 3–5 minutes without browning it. This step removes the floury taste.
3. In a separate pot, start heating the milk. Peel the onion but do not cut it.
4. Add the onion and bay leaf to the pot with the milk. Stir until the milk heats to 80°C. Avoid letting the milk stick to the pot bottom.
5. Remove the onion and bay leaf from the milk.
6. Gradually whisk the heated milk into the cooked roux. Add salt and pepper to taste.
7. Stir and cook for about 15 minutes until thickened, ensuring no lumps remain.

Nutritional Values

Béchamel sauce is a staple in many kitchens due to its simplicity and versatility. It can be used in lasagne, gratins, or as a base for cheese sauces. Mastering this basic recipe opens up numerous culinary possibilities. Enjoy experimenting with this classic French sauce in your cooking adventures!