White Béchamel sauce - classic
Votes: 6
Time: 25 min.
Béchamel, also known as white sauce, was invented in the 17th century during the reign of King Louis XIV and is one of the staple sauces of French cuisine. The classic recipe calls for it to be made with spiced milk and a thickening agent called white roux. Béchamel is also used to make Mornay sauce, which includes cheese. White sauce is quite versatile, pairing harmoniously with seafood dishes, pasta, or potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of milk
- 2 bay leaves
- 2 tbsp (30 g) butter
- 2 tbsp. flour
- A pinch of salt and white pepper
- 2 cloves garlic, crushed
We recommend
Recipes with similar ingredients: milk, flour, bay leaf, white peppercorns, garlic
Cooking the dish according to the recipe:
- In a small saucepan, heat the milk with one bay leaf until it comes to a gentle simmer. Stir to prevent burning. Let it simmer over low heat.
- Prepare the white roux sauce (Thickener). Melt the butter in a heavy-bottomed saucepan over low heat. As soon as it begins to foam, whisk constantly, and add the flour. Break up any lumps. Cook for 2–3 minutes until the flour softens and the starchy flavor dissipates. Be careful not to let the mixture burn. Remove the thickener from the heat.
- While whisking thoroughly, gradually add the warm milk. Return the saucepan to the stove and bring to a gentle simmer, continuing to add milk and whisk. Simmer for 5 minutes until the sauce thickens. Add salt, pepper, garlic, and the remaining bay leaf.
- To prevent the finished sauce from forming a crust as it cools, cover its surface with cling film, placing it directly on the sauce.
Exit: 2 tbsp.
Serve béchamel with fish, seafood, vegetable and egg dishes.
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