Cream sauce, also referred to as Béchamel, is a fundamental sauce in French cuisine, made by combining butter, flour, and milk. This versatile sauce serves as a base for various dishes, adding richness and creaminess to your recipes.
Classic Cream Sauce (Béchamel Sauce)
A smooth, creamy sauce made with butter, flour, and milk, perfect for enhancing the flavor and texture of pasta dishes, vegetables, meats, and more.
Equipment
- Medium saucepan
- whisk
Ingredients
- unsalted butter
- all purpose flour
- milk
- salt and pepper
Instructions
- In a medium saucepan, melt unsalted butter over medium-low heat until it starts to bubble slightly but avoid browning.
- Once the butter is melted, add the all-purpose flour to the saucepan. Stir continuously using a whisk or stirring spoon to combine the flour with the butter, creating a smooth paste called a "roux." Cook the roux for 1-2 minutes while stirring to remove the raw flour taste.
- Gradually pour the milk into the saucepan while whisking continuously to prevent lumps from forming.
- Increase the heat to medium and continue whisking the mixture constantly until it thickens and comes to a gentle simmer. This should take approximately 5-7 minutes.If using nutmeg or a bay leaf, add it to the sauce for added flavor.
- Once the cream sauce reaches the desired thickness (it should coat the back of a spoon), remove it from heat.Season the sauce with salt and pepper to taste. Adjust the seasoning as needed.
- The cream sauce is now ready to be used as a base for pasta dishes, lasagna, vegetables, gratins, or any recipe that calls for a creamy sauce.
Video
Notes
- For a thinner sauce, use more milk, and for a thicker consistency, use less milk.
- Strain the sauce through a fine-mesh sieve after cooking to ensure a smooth texture if any lumps form.
- Be patient while whisking the sauce to avoid lumps and achieve a smooth, velvety texture.
Nutrition
Serving: 400g
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