How to make a bechamel sauce you can be proud of.

January 22, 2014

I don’t where you are reading me from but, here in Canada, the weather is calling for comfort food!  It is awfully cold!  Today, I will not share a recipe but more of a tutorial or a base I should say.   Sometimes, French word can intimidate and then, people think it is too fancy and complicated!  Well, I am going to break the news to you, it is very easy!

What is a bechamel? It is a French sauce that is used for dish such as lasagna, gratins, croque-monsieur, etc… I will give you the recipes for those soon!
You can add cheese to the bechamel and it is then actually called a Marnay sauce.

Steps and measurements:

For a lasagna, such as, in a rectangular oven plate (lasagna dish size); this recipe will do a layer.

  • 60g of butter
  • 60g of flour
  • 1 cup of milk
  • Salt and pepper to taste

– First things first, you have to make a “roux”.   What is that? It is butter and flour, same for same. The butter will be melted and mixed with the flour to get kind of paste.  It is a base to the bechamel and some sauces to thicken them.

– Then, you will have to add the milk gradually not to get any lump, add salt and pepper to taste.

The bechamel looks like a creamy and velvety sauce! Yummy!

See? How simple it is! Are you going to give a try?  You have no excuses now…

You’re welcome 🙂

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