Sauce is too thick: Keep on the stove and whisk in some extra warmed milk to thin it out.Now you’re ready to use your bechamel sauce! You can also let it cool slightly, then store in an airtight container and refrigerate for up to 5 days.Remove from heat and season with salt and pepper. Continue cooking until the sauce has thickened, whisking constantly. Finish the sauce Whisk in the milk, pouring it slowly and gradually so it doesn’t clump.You’ll see small bubbles start to form in the mixture, but you don’t want the overall color to darken. Whisk until combined and smooth.Ĭook for another minute or two to get the raw flavor out of the flour. To do this, heat the butter on low in a saucepan until just melted, then sprinkle in the flour. Make a roux: A roux is simply a mix of equal parts fat and flour, and it’s what thickens the sauce.Warmed milk creates less of a reaction when added to the other ingredients and helps the sauce thicken faster. Warm the milk Heat the milk in a small saucepan or in the microwave just until small bubbles form around the edges.Salt and white pepper – black pepper is fine too, you’ll just see the flecks in the sauce.Milk – whole milk is best a lower fat content will result in a thinner sauce.Butter – unsalted you can also use oil or fat drippings.In total, there are five primary mother sauces: It can also be used as a sauce by itself, especially when adding extra seasonings. Bechamel is one of the most commonly used by home cooks. This just means it’s a basic sauce, used to create other sauces, which are known as secondary sauces. Make this creamy sauce to use as a base for dozens of recipes.īechamel, also known as white sauce, is one of the five “mother sauces” that are a staple in classic French cuisine.
HOW TO MAKE A BECHAMEL MACARONI AND CHEESE HOW TO
Learn how to make bechamel sauce in just a few easy steps.
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