topic Re: Bechamel Sauce in Recipes

Bechamel Sauce

hovis — Wed, 11 Nov 2015 21:46:53 GMT

I need a recipe for this sauce. I never seem to get the right ratios right when it comes to the flour butter and milk. Thanks.

Re: Bechamel Sauce

mousiegirl — Wed, 11 Nov 2015 21:53:47 GMT

@hovis

Ingredients
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Direction

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Recipe courtesy of Mario Batali

Re: Bechamel Sauce

nomless — Wed, 11 Nov 2015 21:57:57 GMT

Equal parts fat and flour. Cook and stir a minute or two to cook out the flour taste. I wing in on the amount of liquid because it varies depending on the consistency I want. A little salt and peper to taste.....not a lot.

Re: Bechamel Sauce

jackthebear — Wed, 11 Nov 2015 23:57:55 GMT

@hovis wrote:
I need a recipe for this sauce. I never seem to get the right ratios right when it comes to the flour butter and milk. Thanks.

Re: Bechamel Sauce

Kachina624 — Thu, 12 Nov 2015 00:06:09 GMT

I've always made it using 2Tbsp butter, 2Tbsp flour, 1C 2% milk plus seasonings. You'll find many recipes where it's called white sauce.

Re: Bechamel Sauce

CelticCrafter — Sun, 15 Nov 2015 11:02:56 GMT

I use equal parts of butter and flour and have found you really need to use whole milk or half lower fat milk with either half and half or cream. Lower fat milk and it just won't thicken, no matter long you stir and cook!

If I use 2 tbl. of butter and 2 tbl. of flour I'll use two cups of milk.