The French term for this medium-thick white sauce is béchamel.
It’s a white sauce made from butter, milk, flour and salt.
It’s the basic recipe that with a few additions can turn into a cheese sauce, and also can be used as an important base for soufflés. Béchamel (white) sauce with chicken broth is a variation of it with a mild flavour of the chicken.
- 2 tbsp Butter - or Margarine
- 1 Onion - chopped (optional)
- 1 tsp Minced Garlic - (optional)
- 3 cup Milk
- 4 tbsp All-purpose flour
- 1 pinch Nutmeg
- Salt - to tasty
- 1 cup Parmesan cheese - (optional)
- In a medium saucepan, heat the butter over medium-low heat until melted.
- To save time and avoid shedding tears, chop the onion using an Electric Chopper.
- Cook the onion, Minced Garlic and salt in the butter until tender, stirring frequently.
- Sprinkle the flour on the butter and onion and stir with a Silicone Whisk until smooth.
- Let the butter and flour mixture cook for 1-2 minutes over medium heat, whisking constantly. That way, your bechamel won’t taste like flour.
- Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. If you stop whisking, your sauce will be lumpy. Bring to a boil (over medium-high heat).
- When the consistency of your sauce becomes thick and creamy, remove from the heat and season with salt and nutmeg. Taste seasoning and add salt and/or pepper to taste if need.
- For a cheesy tasty, add Grated Parmesan Cheese.
- Set aside until ready to use.
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