Here's everything you need to make this creamy bechamel sauce. You can store any leftover sauce for up to five days in the refrigerator in an airtight container.
Ingredients to Gather
2 cups milk
6 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
Directions to Follow
Warm the milk: Warm the milk in a separate saucepan or in the microwave until warm to the touch and set aside.
Melt the butter: Melt the butter in a small, heavy saucepan over medium heat, but do not let it brown.
Add the flour: Add the flour and stir it quickly into the butter with a wooden spoon. As you can see in the photo, the butter and flour will be a mixture that looks like wet scrambled eggs at first.
Cook the roux: Cook and stir the flour-butter mixture about 5 to 8 minutes. The butter and flour will dry out slightly and turn just a bit darker to a more golden color. Do not let it brown or darken; we are creating a “blond” or golden roux, where the flour has just been cooked.
Add a few tablespoons of warm milk: Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.
Add the remaining milk and whisk: Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture while whisking constantly. Whisk vigorously until smooth!
Cook until thickened: Cook, stirring constantly, until starting to bubble and thicken. You will be left with a thick, warm, creamy mix of flour, butter, and milk. From here, you can add cheese, salt, and pepper to create a sauce for mac ‘n' cheese, or the base for a soufflé.
Have you ever made a bechamel sauce? What's your favorite way to use it? What did you think of this recipe? Share your thoughts in the comment section below!
Article Source: The Kitchn
Iris Bakalis Hiotis