Quick & Easy Classic Béchamel Sauce

In a hurry, from ordinary products, delicious, tender! Classic béchamel sauce goes well with meat, fish or vegetable dishes. Good as a gravy for any side dish. With it you will prepare delicious lasagna or the most delicate soufflé. You can also use it to prepare more complex sauces!
cook time: 20 min
Liam Carson
Quick & Easy Classic Béchamel Sauce

Nutrition Facts (per serving)

247
Calories
23g
Fat
8g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Wheat flour 2.5 tbsp
Butter 60 g
Milk 380 ml
Vegetable oil 3 tbsp

Recipe instructions

Step 1

Step 1
How to make classic white béchamel sauce? Prepare the necessary ingredients. Use unscented vegetable oil. The milk should not be cold; warm it slightly over low heat. This will make it easier to smooth out the sauce.

Step 2

Step 2
To prepare the sauce, take a thick-walled saucepan or saucepan. In this case, do not use enamel dishes so that the sauce does not stick to the bottom. Melt the butter in a saucepan over low heat.

Step 3

Step 3
Add vegetable oil to the pan, mix well.

Step 4

Step 4
Pour the sifted flour into the butter, mix thoroughly until the lumps disappear. It is better to do this with a whisk, it is easier for them to make the mass more homogeneous. Itʼs more difficult to do this with a spoon. Over low heat, stirring constantly, fry the flour until golden brown.

Step 5

Step 5
Pour in warm milk in a thin stream in small portions (3-4 tablespoons each). It is very important to actively mix everything at the same time until each portion of milk is completely combined with the flour mass.

Step 6

Step 6
The most important thing is to take your time. Add milk gradually. If you pour a lot of milk at once, the formation of lumps is inevitable. While vigorously stirring, pour in all the milk little by little.

Step 7

Step 7
Mix the sauce thoroughly until completely smooth. Salt the sauce.

Step 8

Step 8
Simmer the sauce over low heat until it reaches the desired consistency. Be sure to remember to stir constantly so that the sauce does not burn or become lumpy. If the sauce is too thick, add more milk. If, on the contrary, it is liquid, boil it to the desired thickness. But keep in mind that the sauce will thicken as it cools.

Step 9

Step 9
Use béchamel sauce in a variety of dishes or as a dip. Bon appetit!

Additional rubrics

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