Brazilian recipe
Classic Homemade Béchamel Sauce (Receita de molho bechamel)
Master the art of a silky, velvety Béchamel sauce. This essential white sauce is the secret to perfect lasagnas, gratins, and creamy pasta bakes.
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Ingredients
2 tbsp unsalted butter
1 tbsp vegetable oil
4 tbsp all-purpose flour
1 litre whole milk
Salt, to taste
Freshly grated nutmeg, to taste
1 tbsp vegetable oil
4 tbsp all-purpose flour
1 litre whole milk
Salt, to taste
Freshly grated nutmeg, to taste
Where to find ingredients
You can find all these ingredients in the dairy and baking aisles of any major Canadian grocery store. Use high-quality unsalted butter for the best flavour. If you need a substitute, you can use 2% milk, though whole milk is recommended for a richer, creamier texture.
Preparation method
- In a saucepan over medium heat, melt the butter along with the vegetable oil.
- Whisk in the all-purpose flour and cook for about 2 minutes to eliminate the raw flour taste, taking care not to let it brown.
- Gradually pour in the whole milk, whisking constantly to ensure a smooth, lump-free base.
- Lower the heat to medium-low and continue to simmer, whisking frequently, until the sauce thickens to your desired consistency.
- Season the sauce with salt and freshly grated nutmeg to your preference.
- Remove from the heat and serve immediately, or cover and set aside until needed.
Observations
Béchamel sauce, often referred to as white sauce, serves as a cornerstone of classic cooking. Its smooth, velvety texture and mild profile make it an indispensable component for elevating dishes like lasagna, gnocchi, soufflés, and various oven-baked gratins, lending a sophisticated touch to everyday cooking.
Crafting an authentic Béchamel from scratch is straightforward with the right technique. By using pantry staples and paying close attention to the cooking process, you can achieve a perfectly lump-free sauce with the ideal consistency. Follow this step-by-step guide to bring a touch of professional technique to your kitchen.
Crafting an authentic Béchamel from scratch is straightforward with the right technique. By using pantry staples and paying close attention to the cooking process, you can achieve a perfectly lump-free sauce with the ideal consistency. Follow this step-by-step guide to bring a touch of professional technique to your kitchen.
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