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.
- 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