Béchamel. Find Deals on Béchamel in Hand Tools on Amazon. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth.
Get Bechamel Sauce Recipe from Food Network.
Scald the milk in a heavy saucepan over medium heat.
Keep it warm over very low heat.
You can have Béchamel using 4 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Béchamel
- You need 25 cl of lait 🥛.
- You need 20 g of beurre 🧈.
- It's 20 g of farine.
- You need of Sel, poivre 🧂.
Béchamel sauce may be made up to one day in advance. Lay a sheet of plastic wrap directly on top of the sauce to keep a "skin" from forming and refrigerate until it's time to reheat. Whisk the sauce as it is reheated and thin with extra milk, as necessary. If it is slightly lumpy after reheating, pour it through a wire mesh sieve.
Béchamel instructions
- Dans une casserole faire fondre le beurre 🧈.
- Le sortir et ajoutez la farine en remuant bien.
- Versez le lait petit à petit sur le mélange farine beurre en fouettant attendre d’incorpororer le lait avant d’en rajouter jusqu’à obtenir la consistance souhaitée assaisonner.
Béchamel is thick, clinging to food in the way that a good sauce should—and it's that roux we have to thank for that. The first step in making a béchamel is to create a roux, a mixture of. History of the sauce: Béchamel sauce is one of the five French "mother sauces". The others are: velouté, éspagnol, hollandaise, and tomat (here you'll find a great infographic showing all the mother sauces). The sauce is originally of Italian origin (called Besciamella in Italian) and immigrated from Tuscany to France, where was easily adapted into the rich French cuisine.
