Béchamel is a quintessential French gourmet sauce perfect for garnishing toast, lasagna and especially moussaka. Made from flour, butter and milk, it’s prized for its delightfully soft, velvety texture and, above all, delicious consistency. However, when preparing a sauce, the main difficulty is obtaining a lump-free sauce. How to get there? suggestion.
This material is an essential ingredient for making beautiful sauces
To make a sauce, all you need is a saucepan and a blender. Then, for the ingredients, you’ll need butter, flour, and milk. In general, 50 cl of milk requires about 40 g of flour and 40 g of butter.
How to prepare the roux?
Here, the goal is to get a white batter, which is why it’s not necessary to brown the butter and flour for a long time. So the trick is to pour in the milk as soon as the mixture starts to take on a pale golden color. The preparation must be done over medium heat, first the butter must be melted, then pour all the flour, taking care to stir immediately with a whisk. Keep blending to get desired color.Note that there should be a slight boil at this point
How to match milk?
You have two options, either stir the cold milk into the hot batter or let the batter cool before adding the hot milk. This must be done little by little, extending the cooking time by up to two minutes until it thickens. On the other hand, you should avoid pouring hot milk into hot batter. In fact, if you make this mistake, you risk seeing a lump appear.
How to season the bechamel?
When thickened, add salt, pepper, and grated nutmeg to the bechamel. You can also add other ingredients, it is according to your taste and preference.
How to get rid of lumps in bechamel?
Lumps still showing up in your sauce? In this case, simply put the sauce in the blender after adding the milk. Then, keep it on a low heat until it thickens.
Note: There is a light bechamel sauce. The latter is made with cornstarch (instead of flour) and a special low-fat cooking butter.