How To Make a Béchamel Sauce (White Sauce) — Cooking Lessons from The Kitchn

(Image credit: Lauren Volo)

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As you can see in the photo, the butter and flour will be a mixture that looks like wet scrambled eggs at first.”,”image”:{“id”:”0f9049f480668d5c4bc25149c398233f23796b45″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:36:08.311-04:00″,”updated_at”:”2017-03-31T13:36:08.311-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Bechamel_45689_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”5bebf51f0abd56dd3d0f5ff123cc549281307941″,”caption”:”\u003cb\u003eCook the roux: \u003c/b\u003eCook and stir the flour-butter mixture about 5 to 8 minutes. The butter and flour will dry out slightly and turn just a bit darker to a more golden color. Do not let it brown or darken; we are creating a \”blond\” or golden roux, where the flour has just been cooked.”,”image”:{“id”:”5bebf51f0abd56dd3d0f5ff123cc549281307941″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:36:03.744-04:00″,”updated_at”:”2017-03-31T13:36:03.744-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Bechamel_45699_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”e1299e8f527c6c67f86d738864ce819a2c385b88″,”caption”:”\u003cb\u003eAdd a few tablespoons of warm milk:\u003c/b\u003e Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.”,”image”:{“id”:”e1299e8f527c6c67f86d738864ce819a2c385b88″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:36:06.686-04:00″,”updated_at”:”2017-03-31T13:36:06.686-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Bechamel_45701_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”a5a097bb158aab1219444241b7ffa9e2ca5ed139″,”caption”:”\u003cb\u003eAdd the remaining milk and whisk:\u003c/b\u003e Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture while whisking constantly. Whisk vigorously until smooth!”,”image”:{“id”:”a5a097bb158aab1219444241b7ffa9e2ca5ed139″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:36:59.819-04:00″,”updated_at”:”2017-03-31T13:36:59.819-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Bechamel_45710_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”9b30a7f2caf280baa86827e8e59b7a25a23ea7a8″,”caption”:”\u003cb\u003eCook until thickened:\u003c/b\u003e Cook, stirring constantly, until starting to bubble and thicken. You will be left with a thick, warm, creamy mix of flour, butter, and milk. From here, you can add cheese, salt, and pepper to create a sauce for mac ‘n’ cheese, or the base for a soufflé.”,”image”:{“id”:”9b30a7f2caf280baa86827e8e59b7a25a23ea7a8″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-31T13:36:35.249-04:00″,”updated_at”:”2017-03-31T13:36:35.249-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Bechamel_45721_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

See this creamy goop? This is a piece of culinary magic that holds casseroles together, forms the base of soufflés, and can even be turned into a pasta sauce with a few extra ingredients. Béchamel, known as white sauce in the Midwestern kitchens of my youth, is a very, very helpful thing to know.

Here’s why, and how to make it.

READ MORE »

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