Used in many baked dishes, the béchamel sauce is a real treat, and is also very easy to make. With some steamed or boiled vegetables (broccoli, cauliflower, zucchini, …) and some grated cheese, it makes for some wonderful and tasteful gratins in a jiffy.

Prep time : 2 minutes
Cooking time : 15 à 20 minutes

Ingredients :

– 75g slightly salted butter
– 75g flour
– 800ml milk
– some grated nutmeg
– salt, pepper

Making the roux
Ready all ingredients. In a thick-bottomed saucepan, melt the butter over low heat. Add all the flour at one go and stir continuously for about 5 minutes on middle heat, trying to get a light brownish color without burning the mix, as well as a grainy aspect.

Getting the sauce ready
Once the roux is ready, let the preparation over low heat and add, little by little, the milk. The basic idea is to add about 1/5th if the milk in the saucepan, mix it with a whip to homogenize the mix, the wait some time until the mix heats up, before starting again until there is no more milk. Once it is done, add a nice pinch of salt and some pepper, as well as a generous amount of grated nutmeg. Let the sauce thicken over low heat, stirring regularly so that the top of the sauce does not solidify, and the bottom does not burn.

Once satisfied about the consistency, taste, and add salt, pepper and nutmeg if necessary. It’s ready !

Also published on Medium.

This post is also available in: French