Béchamel Sauce

May 6, 2021

Béchamel Sauce - kvalifood.com

Béchamel is one of the five French mother sauces (alongside velouté, espagnole, hollandaise, and tomate). It is a white sauce made by thickening milk with a white roux (butter + flour). Named after Louis de Béchameil, steward to King Louis XIV in the 17th century.

Makes ca. 500 ml / 2 cups - enough for one gratin or 4 servings

Ingredients

For the infused milk (classical method)

500 ml whole milk
1/2 medium onion (~50 g), peeled
2 whole cloves
1 bay leaf

For the roux and sauce

30 g (2 tbsp) unsalted butter
30 g all-purpose flour
Salt, to taste (start with 1/2 tsp)
2 pinches ground white pepper
1 small pinch freshly grated nutmeg

Directions

Infuse the milk. Stud the onion half with the cloves. Place milk, clove-studded onion, and bay leaf in a saucepan. Heat over medium until it just barely reaches a simmer (small bubbles at the edges). Remove from heat and let steep while you prepare the roux. Strain out the aromatics before using.
Make the roux. In a separate heavy-bottomed saucepan, melt butter over medium-low heat. Add all the flour at once and stir with a whisk or wooden spoon. Cook for 2 minutes, stirring constantly - the mixture should bubble gently but not take on any color beyond pale yellow. Remove from heat and let cool for 1 minute.
Combine. Pour about one-third of the warm strained milk into the roux, whisking vigorously. The mixture will be very thick at first. Once smooth, add another third and whisk until incorporated. Add the remaining milk.
Cook. Return the pan to medium heat. Bring to a gentle boil while stirring constantly. Once it bubbles, reduce heat to low and cook for 2-3 minutes more, stirring. The sauce should coat the back of a spoon - draw a line through it with your finger and it should hold.
Season. Add salt, white pepper, and nutmeg. Taste and adjust. Use immediately or press plastic wrap directly onto the surface to prevent a skin from forming.

Notes

Thickness levels: This recipe makes a medium-thickness béchamel suitable for gratins and general use. For a thicker sauce (soufflé base, croquette binding), increase flour and butter to 40-50 g each. For a thinner coating sauce, reduce to 20 g each.
Quick method: Skip the milk infusion. Use cold milk, add it gradually to the hot roux while whisking. Takes slightly longer to thicken but the result is still good - just less complex in flavor.
Storage: Keeps 3-4 days refrigerated with plastic wrap pressed on the surface. Freezes well for 2-3 months. Reheat gently, whisking to restore smoothness.
Derivative sauces: Mornay (add grated Gruyère/Comté + optional egg yolk), Soubise (add sweated onion purée), Cream sauce (add heavy cream), Mustard sauce (add Dijon).