A roux (flour and oil) based sauce. As in all roux, the color is the determining factor for the cook. Bechamel is a "white" sauce, so do NOT overcook the roux.
Great Notes from Recipes from Italy:
- The fat part (the butter) and the flour, according to the traditional recipe of béchamel sauce, must have the same weight.
- The milk has to be at room temperature or slightly warm, but not hot. While pouring the milk, stir very quickly.
- You can make a bechamel sauce ahead of time. So once cold, it can be kept in the refrigerator, closed in an airtight container, for a maximum of 2-3 days.
- The best thing to do is to transfer the bechamel into a bowl and cover it with cling film that is in contact with tit. Otherwise, a denser layer will form on the surface. If this happens, remove it. In fact, if you break it and mix it with the rest of the white sauce, you’ll have many small clumps of clotted bechamel. Béchamel sauce can be frozen for about 1 month.
Adjust the thickness (for 500g of milk):
Thin bechamel: 30 g (1 oz) of flour + 30 g (1 oz) of butter
Normal bechamel: 50 g (1,7oz) of flour + 50 g (1,7oz) of butter
Thick bechamel: 70 g (2,40 oz) of flour + 70 g (2,40 oz) of butter
What you need
4 tablespoons butter
4 tablespoons flour
2 cups milk
two pinches of nutmeg, salt, and pepper
Instructions
- Melt the butter in a medium sized saucepan on low medium heat and warm gently until it has melted. Measure in the flour and stir with a utensil until mixed. This mixture is called "roux".
- Cook the roux for a couple of minutes, stirring with your utensil. It will start to bubble and steam
- Now begin adding the milk, slowly, to incorporate it well as you go. PLEASE. this is to avoid lumpy sauce!
- After all of the milk is added, start to cook, stirring occasionally. You can use a whisk to smooth the sauce, but a wooden spoon may be all you need.
- Heat the sauce just to below the boiling point. About 8-10 minutes until thickened.
- Remove the sauce from the heat and stir in the seasoning (well)
- Allow the sauce to cool somewhat before using in another recipe.