Béchamel sauce
Description
Minimal ingredients — excellent result. Properties and origin: According to one version, the béchamel sauce recipe was discovered by Louis de Béchamel, chief steward to Louis XIV. According to another version, this sauce was first prepared by the royal chef François de La Varenne, who is considered the founder of haute cuisine at Versailles. Usage: Béchamel sauce is primarily used in preparing pasta and macaroni dishes. It is an essential ingredient in lasagna and soufflés. In France, it is served with vegetable dishes. Béchamel is also frequently used as a base for other sauces—aurora, mornay, soubise—served with fish and meat dishes. Béchamel is commonly used to braise cutlets, chicken gizzards, and meatballs. It also flavors omelets with asparagus and vegetables, baked potatoes with mushrooms and cheese, and seafood. Additionally, it is used to dress salads and puréed soups, and added to vegetable fillings made from broccoli and zucchini. Chef's tips: It is recommended to brush roasts with béchamel sauce 2–3 minutes before completion and sprinkle with grated cheese. The dish will turn out juicy and aromatic. Serve chilled or at room temperature.
Instructions
- 1
Step 1
1. Prepare the ingredients for the sauce: use milk of any fat content, flour, butter, salt, and ground nutmeg.
- 2
Step 2
2. Warm the milk well until hot, but do not bring it to a boil. Remove from heat.
- 3
Step 3
3. In a saucepan, melt a piece of butter over very low heat, making sure it doesn't burn.
- 4
Step 4
4. Add the flour and, using very quick whisking motions, mix until the flour is evenly cooked in the oil. Do not remove from heat.
- 5
Step 5
5. Gradually add the hot milk in small portions, stirring constantly to prevent lumps from forming. Perform all steps over very low heat.
- 6
Step 6
6. Once all the milk has been added, continue stirring constantly with a whisk until the sauce thickens. Do not boil! At the end, add nutmeg and a pinch or two of salt. From the moment you pour in the last portion of milk until the sauce thickens, it will take about 5 minutes over low heat. The sauce should have the consistency of thin sour cream; it will become much thicker as it cools.