Use the bechamel immediately or cool, cover, and refrigerate for up to 5 days (if refrigerating the béchamel, bring it back to room temperature before using).It will continue to thicken a little as it cools. Grate in or add the nutmeg, remove from the heat, and let the sauce cool slightly or all the way to room temperature. The béchamel is done at about 180☏ (82☌), or when it has reached the consistency of a runny sauce or heavy cream. Place the pan over medium-low heat and whisk the mixture frequently to prevent sticking as it cooks and thickens. Pour the contents of the bowl back into the saucepan and whisk it in. Once the butter has been completely incorporated into the hot milk, ladle some of the warm mixture into the cold flour mixture and whisk until it’s warm.Heat over medium-low heat, stirring, until the butter melts, being careful not to let the milk reach a boil. Cut the butter into a few chunks (the exact size isn’t important, it’s just so it’ll melt more easily) and toss them into the milk. Pour about 2/3 cup milk into a saucepan.Place the pan over medium-low heat and whisk the mixture frequently to …Ĥ.9/5 (8) Total Time 25 mins Category Entrees Calories 73 per serving Pour the contents of the bowl back into the saucepan and whisk it in.If a lighter cheese sauce is desired, substitute chicken stock for part of the milk, or use a lesser amount of the flour & butter ratio (like posted above). *Note: To create a cheese sauce, whisk 1/2 cup (or more) of grated Gruyère, Parmigiano-Reggiano, Sharp Cheddar or Farm-house White Cheddar (my fav) or any other cheese into the finished béchamel sauce.(I highly recommend this if you plan to make a cheese sauce with this (posted below). *Note: For a thinner sauce, reduce the flour and butter to 2 tablespoons each, but stay the same with the liquid(s).Like I said before, my personal favorite use is for making Recipe #514039, but I also like eating this bechamel, AS IS, on veggies or making a cheese sauce (see *Notes below). Now you can use your sauce any way you like.Increase the heat to medium and simmer to blend the flavors, 2 minutes.Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Gradually add the warm milk, whisking constantly.Add the paprika and/or nutmeg (if using) and add the bay leaf. Stir in the flour and cook, stirring, until blended, 1 minute. In a saucepan over medium heat, melt the butter.This sauce is especially good with fish and chicken. Combine 1 teaspoon dry mustard to flour used in sauce.For an onion flavor, add an onion slice to the milk when heating remove onion slice before adding milk to flour and butter mixture. Add 2 or 3 tablespoons of heavy cream to the finished sauce.Cook for a minute or two longer to get more flavor from the herbs. Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce.Substitute chicken, beef, fish, or vegetable broth for the milk.Season with a little mustard or Worcestershire sauce to taste. Add 1/2 cup grated cheese to 1 cup of hot sauce stir over low heat until cheese is melted.DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.Top with seasoned bread crumbs and more cheese finishing in the broiler. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making - better yet use 2 different cheeses), stirring until melted.

Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.

If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving. Also, constant stirring will help prevent the sauce from scorching on the bottom.

NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps.

Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.

Melt butter in a saucepan over medium heat.

Basic bechamel sauce with cheese