Sauce blanche (béchamel)

Components

• 1 liter of chilled milk
• 3 tablespoons of butter
• 3 tablespoons of all-purpose flour
• Half a teaspoon of salt
• freshly grated nutmeg added as needed to taste

Setup phase

1. In a regular pan, melt the butter over medium heat. Incorporate the flour and stir thoroughly with a spatula for 2 minutes — this blend, known as roux, will help thicken the sauce.

1. Pour in all the iced milk at once, stirring thoroughly with a wire whisk to dissolve the flour and avoid the sauce sticking or making noises. Turn up the heat and continue stirring until it reaches a boil.
2. Once it reaches a boil, reduce the heat and add salt and nutmeg to your preference. Allow it to cook for approximately 10 minutes, stirring occasionally with a spatula, until the sauce thickens.
3. Use the following or transfer it to a pot and allow it to cool before covering and placing it in the refrigerator (the sauce can be kept for up to 3 days).

Tip: If the sauce becomes too watery, blend it and return it to the pan (or blend it directly in the pan if you like).

Punto de congelación

Bechamel sauce can be stored in the freezer for up to three months in airtight containers or suitable food bags. Once frozen, the sauce may separate slightly, but its texture will return to normal if thawed in the refrigerator and then heated in a pan while stirring with a whisk. Alternatively, you can thaw it in the microwave and stir thoroughly afterward.

Watch the step-by-step process in the video.

Purchase only what is necessary

Store

Tramontina Stainless Steel Cookware Set with Glass Lids

Staub wooden spoon

Measuring Jar, Suction Power

Measure gatherers

Set of 6 side plates, Acervo Paninha