Bechamel Sauce

This recipe for Bechamel Sauce, I have shared here on this page, is the one I always use when I am making sauce for a homemade lasagne. A bechamel sauce is a simple and basis white sauce which is based on the few and common ingredients; butter, all-purpose flour and milk.

A Bechamel Sauce is considered originally from the French cuisine and is a semi-thick white sauce. As said above, I normally always use this sauce when making Lasagne – I just add a little nutmeg to give it some extra flavor. However, this sauce is also very good as a base for other sauces like Mornay sauce, which is made by adding grated cheese to the bechamel sauce. Other delicious sauces, which is made, based on this bechamel sauce is; mustard sauce, Soubise sauce and cheddar cheese sauce.

It is very simple to make a good bechamel sauce. You start by melting the butter in a saucepan. Then you add the all-purpose flour and mix it well with the butter. The last step is to add the milk step-by-step while whisking well to break and avoid flour-lumps in the sauce. Let the sauce simmer at low-medium heat for about 5 minutes while stirring to avoid burning. It is that simple to make this sauce.

Bechamelsauce

5 dl (2 cups)
Preparation time: 10 minutes
Total Time: 10 minutes
Danish title: Mornay sauce
Category: sauce

Ingredients:
25 g (1 oz) butter
4 tbsp all-purpose flour
5 dl (2 cups) milk
salt and pepper
1 tsp ground nutmeg

Instructions:
1. In a small saucepan; melt the butter
2. Add the all-purpose flour step-wise while stirring. Heat the butter and flour mixture for 1-2 minutes.
3. Add the milk step-wise while whisking well to even out the sauce.
4. When all the milk is added; let the sauce cook for about 2-4 minutes while whisking.
5. Add salt, pepper and nutmeg to taste.