Béchamel Sauce is a simple sauce made of Roux and is also known as White Sauce. Bechamel Sauce is one of the five “Mother Sauces of French cooking. The Bald Chef shows you step by step how to make this simple sauce, Bechamel. Bechamel Sauce is the base for many sauces such as Mustard Sauce, Mornay Sauce, Nantuna Sauce, and Soubise Sauce.
Ingredients For Béchamel Sauce
These are the ingredients you will need to make Béchamel Sauce:
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 3/4 Cups of Milk
- 1/4 White Onion
- 1 Teaspoon Salt
- 4 Rounds of Black Pepper
Cooking Instructions For Bechamel Sauce
This is The Bald Chef’s recipe for a French Béchamel Sauce. Start out in a Sauce Pan on medium heat and add 4 Tablespoons Butter, 4 Tablespoons Flour and cook a simple Roux. After five minutes of slow cooking add in the 3/4 Cups of Milk, 1/4 White Onion, 1 Teaspoon Salt, and 4 Rounds of Black Pepper. Slow cook the mixture for 6 or seven minutes until the right texture of the sauce has been produced. Remove the Onion and you now have created French Béchamel Sauce.