The mother of all sauces – and the basic starting point for your own creative sauces. For a sauce Béchamel, melt butter, add a spoon of flour, mix it well with a whip, add a dash of milk, reduce the sauce until very thick, then add more milk, repeat the process and finally add a large dash of milk and increase the heat for a few minutes. Then reduce the heat and simmer until thick and creamy. You cannot leave the kitchen while you cook sauce béchamel it is an intensive process balancing the thickness of the sauce so you don’t loose it and it becomes runny.
Ingredients:
1tbsp of flour
20g of butter
4-5dl milk
Muscat
Pinch of salt
Pinch of pepper
Sauce béchamel can be used for many things in many varieties. I mostly use it for topping off my potato and vegetable bakes – even for pasta bakes they are simply the best.
Mushroom sauce
You may use your béchamel as is in dishes like lasagna (described in main dishes) or you are now getting creative. My favorite is to add chopped mushrooms and extra pepper. The mushrooms will add some juice so make sure you compensate by reducing the sauce on low flame. The mushrooms will release their wonderful aroma and your sauce is ready to go on top of your steak or as filling for baking or just like that – on toast.
Curry béchamel
You may also extend your béchamel to a western type curry sauce by adding curry powder and spices and maybe even a small amount of coconut milk.
Cheese béchamel
Just add grated cheese – bit by bit, keep stirring it will be just wonderful.
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