Recipe of Quick Bechamel (classic white sauce)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, bechamel (classic white sauce). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Bechamel (classic white sauce) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Bechamel (classic white sauce) is something that I have loved my whole life.

Check seasoning; add salt, white pepper, garlic and the remaining bay leaf. To prevent a skin from forming as the sauce. It consists of simple ingredients like; butter, flour, milk and a pinch of nutmeg. It can be used as is or mixed with herbs or pestos.

To get started with this recipe, we have to prepare a few ingredients. You can have bechamel (classic white sauce) using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Bechamel (classic white sauce):

1. Prepare 1/4 Ounce Butter stick ,
2. Make ready 2 Tablespoons all-purpose flour
3. Prepare 32 Ounces milk , warmed
4. Prepare 1/4 yellow onion
5. Take 1 Bay leaf
6. Prepare 1 clove
7. Make ready 1 Teaspoon kosher salt
8. Take 1/4 Teaspoon white pepper
9. Prepare 1/8 Teaspoon nutmeg

Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise. It's a key ingredient in soufflé, a classic Bolognese lasagna, and even old-school mac and cheese. And it's incredibly easy to make. Béchamel Sauce is a staple in classic French cuisine.

Instructions to make Bechamel (classic white sauce):

1. In a heavy saucepan, melt butter over medium heat. Add flour and stir, forming a roux. Slowly add warmed milk, 2-3 tablespoons at a time at first, whisking vigorously. Once milk is absorbed, add more, and continue until all the milk is in, and you have a thick sauce.
2. Add the onion, bay, clove, and nutmeg, reduce heat to low, and simmer for 15-30 minutes, stirring occasionally
3. Adjust consistency with more milk if necessary, add salt and pepper, and strain through a fine mesh strainer. Use immediately, or cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Bechamel can be refrigerated for use 2-3 days ahead.

And it's incredibly easy to make. Béchamel Sauce is a staple in classic French cuisine. It is a dairy-based white sauce thickened with a butter and flour roux. It can be used on its own over pasta, or as the base in many other dishes. Today we are tackling a French cuisine staple.

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