Béchamel sauce- a great sauce for every occasion
Classic Béchamel sauce – a creamy white sauce that always works! Ready in just 10 minutes and perfect for lasagna, gratins or vegetables. Made with simple ingredients and a step-by-step guide that guarantees a smooth, lump-free texture. Find more easy base recipes on Sabrina’s Table that make everyday cooking simple and delicious.
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Equipment
- 1 small pot, saucepan
- 1 whisk
- 1 scale
Ingredients
- 40 g butter
- 20 grams of flour
- 500 ml milk
- 1 generous pinch of salt
- white pepper
- 1 tsp lemon juice
- 1 pinch nutmeg
Instructions
- Melt the butter in a saucepan.40 g butter
- Add flour and stir until it starts to bubble slightly (but not brown).20 grams of flour
- Gradually whisk in the milk until smooth.500 ml milk
- bring to a gentle boil, then lower the heat and let simmer for 10 minutes.
- Season with salt, pepper, lemon juice and nutmeg.1 generous pinch of salt, 1 tsp lemon juice, 1 pinch nutmeg, white pepper
- Add a splash of white wine or stock for extra flavor if you like.
- Then season with a little wine or broth, depending on what you need the béchamel for.
Notes
If you’d like to add other liquids – such as stock or white wine – make sure to adjust the milk accordingly.
So if you add 100 ml of stock, simply reduce the milk by 100 ml to keep the right balance and that perfect creamy texture.
So if you add 100 ml of stock, simply reduce the milk by 100 ml to keep the right balance and that perfect creamy texture.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
Disclaimer
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