I love bechamel sauces, there are creamy and can be used in many many recipes. I was wondering why i didn’t share the recipe of this till now, because this is one of the five mother sauces of the culinary world.
Bechamel sauce is nothing but a roux which is made with butter and flour which is then mixed with milk to thicken it and make it creamy. Add this to pasta and give a quick blitz in oven, you are good to go..So yum..Hope you will give this a try and let me know how it turns out for you..You will be needing this for my next recipe veggie pasta bake..
Preparation Time : 5mins
Cooking Time : 10 mins
Makes : 4 cups
All Purpose Flour / Maida – 1/4 cup
Butter – 1/4 cup
Milk – 4 cups
Nutmeg Powder – a pinch (may be 1/8th tsp)
Salt to taste
Pepper to taste
Heat butter in a pan, add in flour and mix for a min till the raw flour taste goes away.
Slowly add in milk and keep whisking. Bring it to a boil. The sauce will thicken.
When the sauce coats the back of the spoon then it is done, it will thicken as it cools.
Add in nutmeg, salt and pepper. Whisk well.
Pour this in a container. Cover it with plastic wrap, make sure the top of the sauce touches the plastic wrap this prevents a skin from forming.
Store in fridge and use as needed.
Keeps well for 3 to 4 days.
|Take all your ingredients|
|Melt butter in a pan|
|once it is melted|
|add in flour|
|cook for few secs|
|cook till raw smell leaves from it|
|slowly add in milk|
|use a whisk to mix it|
|it will start to thicken|
|now it is almost done|
|dip a wooden spoon, the sauce should coat it|
|draw a line using your finger the line should stay in place|
|at this point add in salt|
|take some nutmeg powder..or grate some fresh nutmeg in|
|dont add too much, a little goes a long way..|
|and some pepper powder..you can add white pepper powder..|
|mix well…sauce done|
|pour it into a bowl|
|cover with plastic wrap|
|the top of the plastic should touch the top layer of sauce|
|cover and store in fridge and use as needed|