How to make a perfect bechamel sauce: ingredients, steps and tips to avoid lumps

The Béchamel sauce is one of the mother sauces of classic French cuisine and an essential component in many recipes. It is characterized by its creamy and smooth texture, which makes it an ideal accompaniment to a variety of dishes.

This sauce is used in lasagna, pasta, gratins, croquettes, cannelloni and as a base for other sauces, such as Mornay saucewhich incorporates cheese. Its versatility and flavor have made it a favorite in kitchens around the world. Therefore, below, we give the step by step so you can do it at home.

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Homemade bechamel sauce recipe

For prepare a perfect bechamel sauceyou will need the following ingredients:

• Butter: 50 grams.
• Wheat flour: 50 grams.
• Milk: 500 ml (preferably whole for a creamier texture).
• Salt: to taste.
• White pepper: to taste.
• Nutmeg: optional, to taste.

Steps to prepare the bechamel sauce

Start by placing a pot over medium heat and adding the butter. let it be melt completely without boiling. It is important not to let the butter burn, as this will affect the flavor of the sauce.

Once the butter has melted, add the flour little by little. Use a whisk or wooden spoon to mix well. Cook this mixture for about 2 minutes, whisking constantly.. This process is called “roux” and is essential to avoid the raw flour taste in the sauce.

Gradually pour the cold or warm milk into the roux, while continuing to whisk slowly. This will help prevent lumps from forming. Continue whisking until all the milk is incorporated and there are no visible lumps.

Increase the heat slightly and bring the mixture to a gentle boil, stirring constantly. Once it starts to boil, reduce the heat to medium-low and continue cooking for about 10 minutes. The Sauce will begin to thicken, be sure to keep stirring to prevent it from sticking to the bottom of the saucepan.

When the sauce has reached the desired consistency, season with salt, white pepper and nutmeg to taste. Taste and adjust seasonings according to your preferences.

Tips to avoid lumps in the sauce

• Use warm milk: Adding cold milk causes lumps to form when it comes into contact with the hot roux. Slightly warming the milk before adding it avoids this problem.
• Beat constantly: Continuous stirring while adding the milk is important to ensure it is mixed properly and no lumps form.
• Strain if necessary: If, despite all the care, some lumps form, you can strain the sauce through a sieve or fine strainer before serving.
• Control the fire: Cooking over medium-low heat after adding the milk maintains a constant temperature and prevents it from burning or thickening too quickly.