Honestly, I spent years screwing up bechamel sauce. Although it seems very simple, there are lots of speed bumps along the way - but this technique will make it almost foolproof.
You'll need:
- 1 stick (1/2 c) butter
- 1/2 c flour
- 4 cups milk, heated
- 1 tsp salt
First, heat up the milk you'll be using. You can warm it in a small saucepan, or even put a large measuring cup in the microwave (I use the tea setting!) You want it to be hot but not boiling. If it starts to bubble on the edges, remove it from the heat and set aside.
In a medium saucepan, start by melting the butter over medium heat. Don't let it cook once melted because then it will brown and change flavors. (This is a good thing you can play with - but not for a bechamel!)
When the butter is all melted, immediately add the flour and stir with a whisk. Let this mixture thicken and bubble for about two minutes - you want it to cook, but not to darken. (If it cooks too long, the sauce won't thicken and you'll need to start over with a new roux.)
Pour in about a half cup of the milk, whisking constantly until smooth. This dilutes the roux and keeps it from clumping, so when you're done you won't end up with any lumps of flour.
You'll see it got really thick in this picture - if it gets to this point, you want to add about another half cup and dissolve it again so you don't end up with clumps.
When you have a smooth base, add the rest of the warmed milk and stir well. Simmer on medium heat (don't let it boil or it'll overflow!) until it's as thick as you want. For lasagna, I let it simmer 10 to 20 minutes, since it should still be pourable. For a thicker bechamel, just simmer it longer... it will also thicken a bit as you let it cool.
What now?
- Add this to lasagna instead of the ricotta layers for a creamy alternative
- Melt in 2 cups of a melty cheese (like cheddar or gruyere) at the end and stir the sauce into a pound of cooked noodles for macaroni and cheese
Bechamel Tutorial
Ingredients
- 1 stick (1/2 c) butter
- 1/2 c flour
- 4 cups milk, heated
- 1 tsp salt
Instructions
- First, heat up the milk you'll be using. You can warm it in a small saucepan, or even put a large measuring cup in the microwave (I use the tea setting!) You want it to be hot but not boiling. If it starts to bubble on the edges, remove it from the heat and set aside.
- In a medium saucepan, start by melting the butter over medium heat. Don't let it cook once melted because then it will brown and change flavors. (This is a good thing you can play with - but not for a bechamel!)
- When the butter is all melted, immediately add the flour and stir with a whisk. Let this mixture thicken and bubble for about two minutes - you want it to cook, but not to darken. (If it cooks too long, the sauce won't thicken and you'll need to start over with a new roux.)
- Pour in about a half cup of the milk, whisking constantly until smooth. This dilutes the roux and keeps it from clumping, so when you're done you won't end up with any lumps of flour.
- When you have a smooth base, add the rest of the warmed milk and stir well. Simmer on medium heat (don't let it boil or it'll overflow!) until it's as thick as you want. For lasagna, you want a relatively thin bechamel. For a thicker bechamel, just simmer it longer... it will also thicken a bit as you let it cool.