Bechamel, also known as White or Cream Sauce, is a staple in French and Italian cuisines, recognized for its thick, creamy texture. Made with basic ingredients like butter, flour, milk, and seasonings, this versatile sauce is essential for enhancing pasta, pizza, lasagna, casseroles, and soufflés.
Start by melting the butter in a pan over medium heat.
Mix in 2 teaspoons of all-purpose flour, ensuring no lumps form, and stir continuously until it gives off a nice aroma.
Slowly pour in 2 cups of milk, whisking constantly with a hand whisk or spatula, until the sauce becomes thick.
Lower the heat and season with black pepper powder and salt to taste.
Your rich and creamy Bechamel Sauce, also known as White Sauce, is now ready to be used in your favorite recipes.
To Use
Incorporate this silky smooth Bechamel Sauce into your pasta, drizzle over pizza, layer in lasagna, or lavish it on your favorite veggies for a delectable culinary experience.
Notes
Tips for Perfect Bechamel Sauce:
Roast the Flour: Ensure to lightly roast the flour until it emits a fragrant aroma. This step is crucial for flavor but be careful not to burn it.
Manage the Heat: Cook both the flour and milk on medium heat to avoid scorching. If the sauce starts sticking, momentarily remove the pan from heat, stir, and then return it when it's cooled down.
Season to Taste: While the basic recipe uses salt and black pepper, you can elevate it with garlic powder, chili flakes, parsley, thyme, basil, or other Italian herbs for added zest.
Extra Creaminess: Introduce mozzarella or parmesan cheese for extra creaminess, or swap milk with heavy cream for a richer sauce.