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 - Optional to tasty
- Salt - to tasty
- Black pepper - Optional to tasty
- 1 cup Parmesan cheese - (optional)
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- 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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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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