Silky Béchamel Sauce (Two Foolproof Methods) — Restaurant “Cold Roux” & Classic Butter Roux

Name: Silky Béchamel Sauce (Two Foolproof Methods) — Restaurant “Cold Roux” & Classic Butter Roux
Prep time: 5 min
Cook time: 10 min
Yield: 8
Cuisine: French
Ingredients: 1000 ml Whole milk (4 cups); 70 –80g All-purpose flour (½–⅔ cup); 70 –80ml Neutral oil (5–6 tbsp; canola or sunflower); 15 g Fine sea salt (2½ tsp); 2 g Freshly ground black pepper (½ tsp); 1 pinch Nutmeg; 1 g Turmeric (optional, for color); 1000 ml Whole milk (4 cups); 70 –80g Unsalted butter (5–6 tbsp); 70 –80g All-purpose flour (½–⅔ cup); 15 g Fine sea salt (2½ tsp); 2 g Freshly ground black pepper (½ tsp); 1 pinch Nutmeg

frommicheldumas.com www.micheldumas.com/en/bechamel-sauce-foolproof-methods

Béchamel is one of those “forever” sauces: it turns simple vegetables into comfort food, binds casseroles, makes baked pasta luxurious, and becomes a cheese sauce (Mornay) in seconds. Below you’ll find two reliable methods sized for home cooks in Canada and the USA, with pro-kitchen precision

cook 10 min

French

Ingredients

Instructions

Method A: Heat milk with seasonings. Whisk flour + oil into a smooth paste. Off heat, whisk in some paste; return to medium heat and add more gradually until thick and nappant. Simmer 2–3 minutes to cook the flour. Adjust with milk if needed.
Method B: Melt butter; whisk in flour 1–2 minutes (no color). Off heat, whisk in warm milk in additions. Return to medium heat; cook 2–4 minutes to nappant. Season to taste.
Serve/Store: Use immediately or press film on the surface and refrigerate up to 3 days. Rewarm gently; thin with milk as needed.

Nutrition

Calories: 200 kcal
Serving Size: 1 serving

Silky Béchamel Sauce (Two Foolproof Methods) — Restaurant “Cold Roux” & Classic Butter Roux

Ingredients

Instructions

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