It sounds nice, fancy and a bit difficult, but it’s not at all. For a béchamel sauce is basically just fat, flour and milk.
Béchamel sauce is a French basic sauce that can be used for mustard sauce, parsley sauce, Mornay sauce, tomato sauce, mushroom sauce and a sea of other white sauces. It depends entirely on what you add. And if you have wondered about the name, it is named after the Frenchman Louis de Béchamel, who was part of the court of the Solomon King – Louis the 14th.
Bechamel sauce – Recipe
It’s very simple. You need equal fat and even flour.
How to prepare the sauce:
- Melt the butter / margarine in a saucepan on a medium heat. DO NOT let the butter turn brown!
- Add flour and stir until the flour has soaked the butter – the flour must not take color.
- Add the milk gradually after the sauce has the desired consistency. Stir around while adding the milk so that the sauce does not cling. Let the sauce boil for a few minutes.
- Taste with salt and pepper – use white pepper if you do not want black dots in your beautiful white sauce.
Voila, here’s your béchamel sauce. Now you can work on it.
Should it be a Mornay sauce, add 30-40 g of grated cheese per Serving and flavor with freshly ground nutmeg.
For a parsley sauce, chop a handful of parsley and flavor with lemon juice and possibly, uncooked nutmeg.
Is it for lasagna? You can add ¼ dl grated parmesan per serve and taste with freshly ground nutmeg.
Add 1 tbsp. tomato purée per. serving to make a tomato sauce. You can also add oregano or basil if you like
Steam approx. 30 g slices of thin slices mushroom in a ½ spoon lemon juice per Pour and pour the béchamel sauce over and let it boil. Then you get a delicious mushroom sauce.
Tip: For 4 persons (about ½ l sauce) you will need 3 tablespoons flour, 3 tablespoons butter and approx. 4½ dl milk.
Preparation time: 2 minutes
Cooking time: 10 minutes