Béchamel is a traditional part of many European cream dishes. Lasagnas, Greek Moussaka, Croque Monsieur, and savory crêpes to name a few. It also is a terrific base for richer sauces like alfredo sauce.
Because I use Béchamel in many variations, I decided to provide one recipe, along with the different ingredients used for each variation. Consequently, review the variations so you know what else you will need for the specific version you're making. When my other recipes reference this sauce, I will indicate which version is called for.
Note that I will likely add more variations at the bottom over time as I continue to consolidate and publish my recipes.
To save time, I microwave the milk for 2-2.5 minutes so it is already warm when added into the pan. Otherwise, cold milk adds lots of time whisking, waiting for the thickening.
Ingredients
1/3 cup butter
1/3 cup all purpose flour
3 cups whole milk
1/2 tsp salt
See below for variation-specific additional ingredients
Directions
In a medium sauce pan, melt the butter on low heat.
Add flour, whisking constantly as the mixture bubbles for 2 minutes.
See below for variation-specific additional steps
Variations
For classic, used in lasagnas or moussaka: Add milk, salt, and a dash of ground nutmeg; increase heat to high, and whisk constantly until the sauce thickens to the consistency of heavy cream.
For alfredo sauce: Add milk, salt, and 1 cup shredded Parmesan cheese; increase heat to high, and whisk constantly until the sauce thickens to the consistency of heavy cream.
For garlic alfredo sauce: Add milk, salt, and 2 cloves minced garlic, 1 tsp garlic powder, 1 cup shredded Parmesan cheese; increase heat to high, and whisk constantly until the sauce thickens to the consistency of heavy cream.
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