Usuba
Béchamel sauce
A classic French sauce made with butter, flour, and milk. Versatile for meat dishes, vegetables, and casseroles. Consistency is adjusted by varying the amount of milk.
- Total
- 25 min
- Standard serving
- 103.6 g
Ingredients
Total 5
Instructions
- 1
Step 1
The consistency of the sauce depends on the amount of milk: for a thicker version, use 1.5 cups, for a thinner one — 2.5 cups. The fat content of the milk also affects the thickness.
- 2
Step 2
Heat the milk in a microwave or in a saucepan.
- 3
Step 3
Heat the butter over medium heat. Add the flour and stir quickly. The butter-flour mixture should resemble the consistency of soft-boiled eggs.
- 4
Step 4
Let the mixture dry a bit and darken to a golden hue. After 5–8 minutes, pour in a couple of tablespoons of hot milk.
- 5
Step 5
Continuously stir the sauce with a whisk, gradually pouring in the remaining milk.
- 6
Step 6
Cook until uniform and thick. Season with salt and black pepper to taste. If desired, add fresh green onions.
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