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Tips for Making a Béchamel Sauce: Making, Storing and Saving a Béchamel Sauce

Béchamel is one of the most famous sauces of French origin used in many European dishes (beside French ones : ) ). For example, in Greek moussaka, Sicilian aranchini and Italian lasagna.

The sauce is easy and quick to prepare. What you should know is a few rules:

1. Use equal amounts of flour and butter.
2. The ratio of flour:butter:milk depends on what thickness you want your sauce to be. Use 100:100:1000 for a sauce of normal thickness.
3. Milk has to be extremely hot to avoid lumps (there also is a variation with cold milk, but it is safer to use hot).
4. Constantly stir the sauce with a whisk.

Saving the Sauce

Don’t be upset if you have lumps in the sauce. You can fix it! Mash the sauce through a fine sieve or blend in a food processor, then cook for 5 min at low heat. And now you have the perfect sauce!

Storing

Important it is! And handy! béchamel can be kept refrigerated for a few days. BUT! Once the sauce is done, cover the surface with plastic wrap to avoid film on top of the sauce.

Good luck and bon appetite!