A smooth, velvety béchamel sauce made with butter, flour, and milk. The base of many dishes from baked pasta to vegetable gratin and moussaka, this classic sauce comes together in minutes with just a few ingredients.
Melt the butter in a pot and add the flour, stirring constantly over low heat for a few minutes until the raw smell is gone, without letting it change color.
Add the milk gradually, whisking constantly. Careful: If the milk is added all at once it will form lumps; mix thoroughly after each addition.
Cook the mixture over medium heat, stirring constantly, until it reaches a consistency that coats the back of a spoon.
Add salt, black pepper and optional nutmeg, stir, and remove from heat.
Important: Add the milk slowly, whisking continuously; adding it all at once will cause lumps. Take the sauce off the heat once it coats the back of a spoon — overcooked béchamel becomes too thick. Contains milk and gluten.
Toasting the flour in butter for a minute or two, without letting it change color (until it smells fragrant), removes the raw-flour taste from the béchamel; this step noticeably improves the sauce's flavor.
Admin DadaGastro · verified in test kitchenPişirme süresi fırın tipine göre değişir mi?
Bence tarif biraz fazla şekerli, herkese göre değişir tabii. Malzeme listesi biraz uzun, sadeleştirilebilir gibi geldi bana. Pişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence.
Kabuğunu soymadan denedim, dokusu daha iyiydi bence.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.