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Basic Bechamel Sauce

Bechamel SauceEvery sauce has to start somewhere and this is one of the best, most versatile sauces that you can make. It’s also incredibly easy to make.

It’s French (hence the name) and is a lovely creamy, delicious sauce. It is the base for many sauces out there. Dependent upon the ingredients you add to it (cheese, herbs, vegetables, etc.), you can change the flavour profile up completely each time you make it. Channel your inner chef and let your creativity shine.

 

 

You will need:

  • 3 cups of milk (you can use 2% but it’s really much better with whole milk)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 tsp kosher salt (or 1 tsp of regular table salt)

In a heavy-bottomed pot (or sauce pan), heat the milk over medium heat until it starts to bubble but not boil – about 3 or 4 minutes.

In a separate heavy-bottomed pot (or sauce pan), heat the butter until it melts then whisk in the flour until it becomes a light brown. Remove from the heat and slowly add the milk (about one cup at a time) into the mixture, constantly whisking.

Once all milk has been added, place back over the heat and continue to whisk as it heats up and becomes thick and sticky.

When it’s all thoroughly mixed & smooth, you can add in which ever cheese, herb or flavouring you wish.

The fun is taking this basic sauce and trying different flavours with it. It works especially well when you start adding cheese to it. For the moms & dads that want to know what wines pair with cheese, check here.

Go to your local cheese shop and talk with them. They’re so happy to talk to people that show the same interest in what they have to offer and help not only educate you, but get you something you’ll truly enjoy.

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