🍳 Béchamel
Also known as: béchamel sauce, white sauce
Milk + butter + flour.
Béchamel is a white sauce of French cuisine made from milk, butter and flour. Béchamel is a French white sauce made with milk. First, flour is fried in butter. This makes a roux, a thick mixture of butter and flour. Then hot milk is poured in little by little and the sauce is cooked, stirring all the time, until it thickens. It is seasoned with salt and a pinch of nutmeg. Béchamel is one of the “mother” sauces of French cooking; other sauces are made from it.
A rough ratio for a medium-thick sauce: for a litre of milk, 50–60 grams each of butter and flour. For a thick sauce, use more butter and flour.
A similar sauce is described in a French cookbook from 1651. The name “béchamel” first appears in 1733. The sauce is thought to be named after Louis de Béchameil, a steward at the court of King Louis XIV. Béchamel is used in lasagne, Greek moussaka and bakes. With grated cheese, it becomes Mornay sauce.
How it connects to milk
🍳 Béchamel ← used in ← 🥛 Milk
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Frequently asked questions
What is béchamel made of?
Milk, butter and flour. Salt and nutmeg are added.
How do you make béchamel without lumps?
Pour the milk into the butter and flour mixture little by little and whisk all the time.
Similar
🥐 Pastry · ☕ Cocoa · 🍵 Tea with milk · 🥤 Milkshake · 🥣 Breakfast cereal · 🥞 Blini
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.