Classic béchamel sauce

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make classic white béchamel sauce? Prepare the necessary ingredients. Use unscented vegetable oil. The milk should not be cold; warm it slightly over low heat. This will make it easier to smooth out the sauce.

2. STEP 2

   

   To prepare the sauce, take a thick-walled saucepan or saucepan. In this case, do not use enamel dishes so that the sauce does not stick to the bottom. Melt the butter in a saucepan over low heat.

3. STEP 3

   

   Add vegetable oil to the pan, mix well.

4. STEP 4

   

   Pour the sifted flour into the butter, mix thoroughly until the lumps disappear. It is better to do this with a whisk, it is easier for them to make the mass more homogeneous. It's more difficult to do this with a spoon. Over low heat, stirring constantly, fry the flour until golden brown.

5. STEP 5

   

   Pour in warm milk in a thin stream in small portions (3-4 tablespoons each). It is very important to actively mix everything at the same time until each portion of milk is completely combined with the flour mass.

6. STEP 6

   

   The most important thing is to take your time. Add milk gradually. If you pour a lot of milk at once, the formation of lumps is inevitable. While vigorously stirring, pour in all the milk little by little.

7. STEP 7

   

   Mix the sauce thoroughly until completely smooth. Salt the sauce.

8. STEP 8

   

   Simmer the sauce over low heat until it reaches the desired consistency. Be sure to remember to stir constantly so that the sauce does not burn or become lumpy. If the sauce is too thick, add more milk. If, on the contrary, it is liquid, boil it to the desired thickness. But keep in mind that the sauce will thicken as it cools.

9. STEP 9

   

   Use bechamel sauce to prepare various dishes or as a gravy. Bon appetit!

Comments on the recipe

Lily

25.10.2023

5

One of the most popular sauces. I cook it the same way, only I add more ground black pepper.

Natalia M

25.10.2023

4.7

I just love white sauce; I use it in casseroles and as an addition to pasta. This time I cooked pasta for breakfast. No one wanted any extra meat, so I made this delicious sauce. Moreover, it cooks in literally five minutes! The addition of vegetable oil was new to me in this recipe. I've always cooked without it. It was interesting to find out what would happen. During the cooking process I realized that this is very convenient, because... Usually the butter and flour came out in lumps and I had to vigorously stir them with the milk to prevent lumps from forming. This recipe did not have such a problem) At first the sauce turned out to be very liquid, I even managed to get upset) But after a couple of minutes the sauce thickened significantly. The main thing is not to forget to stir it. I boiled it until very thick, we like it so much in combination with pasta. The sauce is simply amazing! No lumps, smooth, delicate, airy like a cloud. The taste is milky and creamy, not greasy. Thanks for the informative recipe. I recommend housewives to try this delight)

Pirko Rita

25.10.2023

4.8

I use this sauce when making lasagna. I love.