3-ingredient basic French béchamel sauce recipe. This is basic French cooking technique, which is used for many recipes such as French souffles, mac & cheese, etc.
Bonjour, je m’appelle Eugenie.
Today I am making béchamel sauce, which is also known as white sauce. It’s a basic technique in French cuisine and it is used in many recipes such as pasta, lasagna, soufflé, etc.
Basic Béchamel Sauce Recipe
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cup whole milk, warmed (360 ml)
- Salt and pepper to taste
First in a medium sauce pan add in butter and melt it.
Then add in flour and cook it stirring constantly. It is important to cook slowly over low heat. It takes only 1 to 2 minutes. This is roux blanc, white roux. As you see roux blanc is made from one part butter and one part flour.
Then out of heat, add warm milk. I am adding just a quarter of milk first and stir until well combined, scraping the sides. Then add all of the milk and blend. Or of course you can add in hot milk, too, which is also taught at some cooking schools. It’s like crème patissiere. Both hot milk and warm milk work. But never add in cold milk, the roux blanc will get stiff and won’t get homogeneously mixed, which will result in lumpy sauce.
When mixed well, over medium heat, bring it to a boil. Then reduce the heat and always stirring, simmer until it reaches the desired thickness.
Now season with salt and pepper to your liking. Mm.. it’s ok.
This is béchamel sauce, which is also known as white sauce. Do you remember? I made béchamel sauce for vanilla soufflé in a previous video.
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Today it was la sauce béchamel and tomorrow it is basic macaroni and cheese. At Facebook or Instagram, you can get my weekly menu. Thank you for watching. Bye for now!