Bechamel sauce

This is a simple recipe of Bechamel sauce that I checked many times. You’ll need Bechamel while cooking some Italian recipes, such as Lasagna or some pasta.

What is the difference between white sauce and béchamel?

White sauce and béchamel are both creamy sauces made with butter, flour, and milk. However, there is a slight difference between the two:

1. White sauce: This is a basic sauce made by melting butter in a saucepan and stirring in flour to make a roux. Milk is then gradually added to the roux, stirring constantly until the sauce thickens. Salt, pepper, and other seasonings can be added to taste. White sauce is often used as a base for other sauces or as a topping for vegetables or pasta dishes.
2. Béchamel: This is a classic French sauce made by melting butter in a saucepan and stirring in flour to make a roux. Milk is then added to the roux, along with a small amount of onion, bay leaf, and other aromatic seasonings. The sauce is simmered for about 10-15 minutes, then strained to remove the aromatics. Salt and nutmeg are often added to taste. Béchamel is used as a base for many classic French sauces, such as Mornay sauce and cheese sauce.

The main difference between white sauce and béchamel is the addition of aromatics in the latter. Béchamel also tends to be slightly thicker and creamier than white sauce due to the longer cooking time and the addition of nutmeg. However, both sauces are versatile and can be used in a variety of dishes.

Ingredients for Bechamel:

• butter (82,5% fat)
• wheat flour
• milk
• a pinch of salt and pepper, nutmeg

Some tips before cooking:

1. Butter.
Take only high-quality butter for Bechamel, it is better if its fat content is 82.5%.

2. Saucepan. Bechamel is cooked with constant stirring, so the saucepan should get well with scratching.

3. Milk. Make sure the milk is not cold, it must be at room temperature so the flour mixture will easily be mixed with milk without making lumps.

4. Flour. Use all-purpose wheat flour.

Béchamel sauce is a staple in many Italian and French dishes, including lasagne, gratin, and croque monsieur. While it has been popularised in French cuisine, béchamel sauce is attributed to an Italian origin, from the regions of Tuscany and Emilia-Romagna.

How to make Bechamel sauce or white sauce:

1. Put the butter in a saucepan and put it on low heat. Melt the butter, avoiding boiling.

2. Pour flour into the butter. Start stirring immediately with a whisk. Without removing from heat and with continuous stirring, fry the flour mixture for a few seconds until a light nutty aroma.

3. Start adding the milk in several parts and continue stirring the sauce. Keep stirring until the sauce is smooth.

4. Add salt, pepper, and nutmeg to the sauce. Stir.

5. In some minutes, the sauce gets the needed consistency. The sauce is ready. It must be used almost immediately. Otherwise, milk foam will form on its surface. If you are preparing the sauce ahead of time, cover it with cling film, so it fits snugly on the surface.