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How to make Traditional Bechamel Sauce

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Food & Bake by Antoine Pisani
Food & Bake by Antoine Pisani
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Recipe Information

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Video-Specific Recipe

Bechamel Sauce

Cultural Context

Béchamel sauce is one of the five mother sauces in classical French cuisine, serving as a base for many dishes such as lasagna and macaroni and cheese. Its creamy texture and mild flavor make it versatile for both savory and sweet applications. Traditionally, it is used in French cooking but has been adopted in various cuisines worldwide, often as a foundational sauce in pasta dishes and casseroles.

FrenchFRother
15 min
easy
4 servings
Servings4
50g Butter
50g Flour
500ml Warm Milk
1 Studded onion
1/2 tsp Nutmeg

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.

1

Melt butter in a saucepan over medium heat.

2

Add flour and whisk continuously until combined.

3

Gradually add warm milk while whisking to avoid lumps; cook until thickened.

4

Add the studded onion and nutmeg.

Cooking Techniques

sauce-making

Equipment Needed

saucepanwhisk

Spice Level:

🌶️🌶️🌶️

Allergens

dairygluten

Also Known As

White SauceSauce Blanche
Local Name: sauce béchamel

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