How to make béchamel sauce

Otherwise, this sauce is also called white, the origin of which is still controversial. But it is known for sure that it was invented by the French, but the name of the author remained without being known. All this is explained by the fact that long before the final approval of Bechamel, similar sauces, with minor deviations, could be found everywhere in French cuisine.

Long before the birth of Bechamel, many European chefs thickened sauces by adding wheat flour. And in its current form, in which we now know it, Bechamel sauce is considered the brainchild and ingenious invention of the French.

Classic Bechamel Sauce Recipe

In a saucepan or a regular frying pan, first melt about 50 grams of butter. Do not overheat

Put about 4 tablespoons of flour on top and stir thoroughly, while kneading the flour in oil with a spoon

Cook over medium heat until flour is mixed and turns into a smooth, creamy mass without lumps. Cook over medium heat until flour is mixed and turns into a smooth, creamy mass without lumps

Pour milk over the kneaded flour in butter and whisk vigorously in a convenient way until the mass thickens. If you think that the sauce is too thick, you can add a little more milk

As soon as the mass thickens noticeably, add 1/3 teaspoon of black pepper, the same amount of salt or a little more, sprinkle with grated nutmeg and mix

Then we remove, let cool a little, and season our dishes with sauce, for example Lasagne, the recipes of which you can find on our website

Bechamel sauce is ready!

And also, grated cheese is often added to bechamel, which gives the sauce a spice and makes the taste much softer.