How to Make a Foolproof Béchamel Sauce | Dear Test Kitchen

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds more fiber; cornstarch is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories; skim milk is usually cheaper.

Introduce the concept of bechamel sauce as a mother sauce.

Discuss the importance of mastering basic sauces for more complex applications.

Explain the difference between a classic bechamel and a 'lazy' version using cold milk.

State the ratio for bechamel: 2 tablespoons of flour, 2 tablespoons of butter, and 1 cup of milk.

Add butter to a pot and melt it gently over low heat.

Add equal amounts of flour to the melted butter and stir until the flour is no longer raw, ensuring no color develops.

Prepare to make a double batch of bechamel by using double the amounts of butter and flour.

Add hot milk to one pot and cold milk to another pot to compare results.

Whisk constantly while adding milk to prevent lumps in the sauce.

Increase the heat after adding milk and simmer the sauce until it thickens, monitoring the consistency closely.

Shut off the heat at the right consistency, noting that the sauce will continue to thicken as it cools.

Discuss the importance of pot size for stirring without spilling.

Taste and assess the texture of both versions of the sauce, noting differences in smoothness.

Mention that if the sauce is too thick, more milk can be added to adjust the consistency.

Encourage practicing seasoning the sauce to develop cooking skills.

Cooking Techniques

Equipment Needed

Spice Level:

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