Today’s recipe is probably one that you already know but it is a basic of French cuisine, so I figured that it wouldn’t be bad to share it. Béchamel sauce is what we call: a mother sauce and is used in many dishes such as lasagna or gratins (called casserole in english). It’s very easy to make and is a great addition to any dish!
For those who are not familiar with it, béchamel is a creamy sauce made with milk, butter and flour that is used mostly in dishes baked in the oven. I have seen so many recipes of it online adding cheese or onions and herbs and….that’s not the real French recipe. Béchamel is very simple and things like cheese, ham or onions are added after. For example, in French lasagna the cheese goes on top of the layer of béchamel, it’s not incorporated into the sauce. The other thing I love with béchamel sauce is that it can be modified to suit your diet: vegan or gluten-free, you can have it too!
Let’s start cooking!
- 3 tbsp butter (for vegans, switch with vegan butter)
- 3 tbsp flour (for gluten intolerance, use gluten-free flour)
- 500 ml milk ( for vegans, switch with unsweetened soy milk)
- salt and pepper to taste
- 1/4 tsp of ground nutmeg
1- In a pot, melt the butter at low-medium heat. Once melted, add the flour and stir. Let the mixture cook to create a “roux”.
2- When the mixture start to bubble and looks a bit like sand, add in the milk little by little. The milk need to cook before adding more. Add salt, pepper and nutmeg.
3- Keep stirring until the sauce gets thicker and cover the spoon.
4- Pour in a container so the sauce doesn’t continue cooking.
Béchamel sauce is ideal for gratin like cauliflower gratin for exemple (a French favorite), in lasagna or in croque-monsieur. There are so many uses for béchamel!
I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.