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Bechamel Sauce
A smooth and creamy béchamel sauce, made with 1/2 liter of milk and balanced with 25 grams of butter and flour, ideal for enhancing your lasagnas and gratins.
dairy
sauce
side
traditional
Ingredients
Servings:
4

Ingredients

  • 1 liter1/2 liter
  • 50 g25 grams
  • 50 25 (30) grams
  • 1 liter500 ml

Ingredients

  • Method Thierry Marx (2 Michelin stars)
  • - The milk must be cold. - Melt the butter in a saucepan over medium heat while stirring with the whisk. - Add the flour all at once while stirring with the whisk for 2-3 minutes to cook the flour. - Add the cold milk all at once and continue stirring without stopping. - Continue stirring without stopping until the milk starts to

Ingredients

  • 50 gbutter
  • 50 gflour
  • 200 ml35% liquid cream
  • 1 literfish broth or stock
Nutritional Information

Per Serving (Approx.)

Calories
332 kcal
Protein
7 g
Fat
29 g
Carbohydrates
11 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Béchamel Sauce

  • If we need to make the sauce thicker to add to some croquettes, we will add a bit more flour, following the quantities indicated in parentheses. Stir constantly for about 2-3 minutes over medium heat to ensure the flour is well integrated and to avoid lumps.

How to Make the Béchamel Sauce

  • Melt the butter in a saucepan over medium heat, making sure it doesn't burn, for approximately 2 minutes.
  • Add the wheat flour once the butter is fully melted and mix well with a wooden spatula, cooking the mixture for about 3 minutes until a smooth and lightly golden roux forms.
  • Gradually incorporate the hot milk into the roux, stirring continuously to prevent lumps from forming. Cook over medium-low heat for 10 minutes until the béchamel has a smooth and thick texture.
  • Season the béchamel with salt, freshly ground black pepper, and a touch of nutmeg to taste, stirring well so the seasonings are evenly distributed.

I have tried 2 different ways to make it

  • Women's School: This is the technique I learned in the cooking courses at the Women's School, which allows for a smooth and homogeneous béchamel sauce.
  • With hot milk and without reaching a boil: Heat the milk in a saucepan over medium heat until it's hot, but make sure it does not reach a boil. This will ensure the béchamel sauce has the correct texture.
  • The recipe recommended by chef Thierry Marx (2 Michelin stars) from the Mandarin Oriental Hotel on Saint Honoré Street in Paris: This technique provides a different texture and an intense flavor to the béchamel sauce.
  • With cold milk and brought to a boil: Add the milk directly from the refrigerator to the saucepan with the butter and flour mixture, and bring it to a boil while stirring constantly until the béchamel reaches the desired consistency. Note: The béchamel Cannot BE Made With A Blender because it becomes liquid and does not thicken well. It must be stirred with a Manual Whisk. Quantities: 1 liter, 1/2 liter, 1/4 liter. Ingredients: 50 g, 25 g, 13 g butter; 50 (60) g, 25 (30) g, 13 (15) g flour; 1 liter, 500 ml, 250 ml milk.

Method: Women's School Method Thierry Marx (2)

  • Heat (This is the traditional method in Catalonia). This method is easier because it helps control the cooking temperature.
  • Using this method, cook in a bain-marie. Heat the cold milk in a saucepan over low heat. Melt the butter in another saucepan over medium heat while constantly stirring with a whisk.
  • Gradually add the flour while continuing to stir with the whisk for 2-3 minutes until well integrated.
  • Add a bit of milk and keep stirring continuously to cook the flour. Initially, the mixture will become a compact mass, but as you continue to add milk and stir, it will gradually become more liquid.
  • Gradually add the milk without stopping stirring until the mixture begins to thicken.
  • The béchamel should cook for about 30 minutes without reaching a boil. Increase the stirring speed when bubbles begin to form to prevent the sauce from sticking to the bottom. Remove from heat while continuing to stir to maintain the texture.
  • If preparing béchamel sauce to accompany a dish, pass it through a chinois sieve to achieve a smoother texture. If the béchamel is meant for topping cannelloni or other dishes that will be baked, it is not necessary to strain it.

Follow the same procedure as in the recipe

  • Melt the butter in a saucepan over a double boiler, stirring occasionally until completely liquid.
  • Gradually add the flour, stirring constantly to prevent lumps. Continue this process for about 3-5 minutes, until the mixture acquires a light golden color.
  • Slowly, add the stock or broth, continuing to stir constantly. This operation should take about 10 minutes, until the mixture reaches a creamy and homogeneous texture.
  • Finally, incorporate the cream and let it cook over low heat for about 5-7 minutes, ensuring it does not come to a boil to maintain the cream's smoothness.
Recommendations & Tricks
  • The general rule for making béchamel is to use the same amount of flour and butter as milk to achieve the right texture: 25 grams of flour, 25 grams of butter, and 500 ml of milk.
  • If you want a thicker texture, ideal for croquettes, increase the amount of flour and butter to 30 grams each, maintaining the same amount of milk.
  • Traditional preparation: Heat the milk until it is hot but not boiling; gradually add the flour and melted butter mixture, stirring constantly with a whisk to avoid lumps.
  • Thierry Marx method: Start with cold milk; add the flour and butter mixture and heat slowly until it boils, stirring continuously.
  • Avoid using electric mixers like the Pymer, as they can make the sauce too liquid and prevent it from thickening correctly; stir manually and consistently for a smooth and creamy texture.