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🍽️ Perfect Beginner's Béchamel Sauce

338 kcal · 20 min · 4 servings

Perfect Beginner's Béchamel Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Melt the butter in a pot.
  2. 2. Add the flour, a bay leaf, and the peppercorns.
  3. 3. Sauté the mixture gently over low heat for a short time.
  4. 4. Gradually stir in the milk or stock.
  5. 5. Keep stirring to prevent lumps from forming.
  6. 6. Let the sauce simmer over low heat for about 5 minutes.
  7. 7. Season the sauce with salt, cayenne pepper, and nutmeg.
  8. 8. Strain the sauce through a fine sieve.
  9. 9. For richer flavor, add a piece of bacon or ham rind, along with some onions, when sautéing the butter and flour.
  10. 10. Note: Roux is the French term for a flour-and-fat mixture.
  11. 11. The longer the flour is cooked in the butter, the darker the roux becomes.
  12. 12. Flour can make dishes heavy, so binding sauces with roux is often considered outdated today.
  13. 13. For easier digestion, bind the sauce instead with the vegetables used or with cornstarch mixed in cold water.
  14. 14. Alternatively, stir in a little cold butter at the end.
  15. 15. Adjust the consistency of the Béchamel sauce by varying the ratio of roux to milk.

Nutrition per serving