This Is How To Make The Easiest Bechamel Sauce
Mark Dubois grew up in a tiny village in the…
Bechamel, a term that has French origins, and it is believed that Bechamel sauce was invented by Duke Philippe De Mornay (1549-1623), Lord of the Plessis Marly in the 1600s. Bechamel Sauce is a variation of the basic white sauce of Mornay. The duke is also credited with being the creator of Mornay Sauce, Sauce Chasseur, Sauce Lyonnaise, and Sauce Porto.
What is Bechamel Sauce?
Bechamel sauce is a medium-thick white sauce that is used to add flavors to many bland dishes. This sauce is also a big part of classical cuisine. It is also used to make the base for soufflés. Making this sauce is easy, if you know one simple trick. To achieve a sauce that has the perfect smoothness.
Here are the simple steps that will help you master this flavorful sauce:
- Butter – 2 tablespoons
- Flour – 2 tablespoons
- Milk – 1 1/4 cups
- Salt – as per taste
- Freshly ground pepper – as per taste
Steps to Make Bechamel Sauce:
- Take a saucepan and put it in over medium heat. To this, add butter and let it melt. Once the butter is melted, add flour and stir it continuously until it blends perfectly with the butter. Cook this mixture for 2 minutes while continuously stirring it.
- Next, take your milk and stir it into this mixture gradually. Cook this mixture over medium heat. Make sure to keep stirring it constantly. Cook until the sauce starts boiling and thickening.
- Stir the mixture frequently. Simmer it for about 5 minutes over low heat.
- Add salt and pepper as per your taste. You can also cool this sauce and use it later. To do this, cover the sauce with wax paper. You can also pour a thin film of milk over it.
Here you have it! The simplest Bechamel sauce that will add a delicious touch to your dishes.
Bechamel and Mornay Sauce
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Mark Dubois grew up in a tiny village in the South of France where fresh ingredients, traditional recipes, and fantastic french wines are present in every house and corner. Chef Mark is specialised in Mediterranean Gastronomies, but he is more passionate about baking. Chef Mark is currently working as a hosted Chef in different restaurants around Europe.