Turkuaz Kitchen Béchamel Sauce is made with butter, flour, milk, nutmeg, black pepper, and salt. This classic Béchamel Sauce recipe creates a creamy and smooth sauce that takes about 15 minutes to prepare and can serve up to 8 people.
Turkuaz Kitchen Bechamel Sauce Ingredients
- 4 tbsp butter
- ¼ cup flour
- 2 cups milk
- 1/4 tsp nutmeg
- ½ tsp black pepper
- Salt to taste
How To Make Turkuaz Kitchen Bechamel Sauce
- Melt the butter: In a medium saucepan, heat over medium heat. Add the butter and let it melt.
- Cook the flour: Add the flour to the melted butter. Whisk constantly for 1 to 2 minutes. Make sure the mixture thickens but does not brown.
- Add milk: Slowly pour in the milk, about ¼ cup at a time, whisking constantly to keep the mixture smooth.
- Boil and season: Once all the milk is in, keep whisking until the mixture begins to boil. Then reduce the heat to medium-low. Add the nutmeg, black pepper, and salt.
- Thicken the sauce: Continue cooking for 4 to 5 minutes until the sauce thickens. Remove from the heat.
- Cool: Let the sauce cool to room temperature before using it in your dishes.
Recipe Tips
- Constant Whisking: Always whisk the sauce continuously while cooking. This prevents lumps and ensures your sauce is smooth.
- Add Milk Gradually: Pour the milk slowly into the flour and butter mixture. This helps mix everything smoothly without forming clumps.
- Control the Heat: Keep the heat medium to low when adding milk. High heat can make the milk boil too quickly and cause the sauce to burn.
- Season Well: Taste the sauce as you cook. Adding the right amount of salt and pepper can make a big difference.
- Cool Properly: Let the sauce cool down before using it in your recipes. This makes the sauce thicker and easier to spread.
How To Use Bechamel Sauce
Betül recommends using this Béchamel sauce in her homemade lasagna recipe, which you can find here: Turkuaz Kitchen Homemade Lasagna. Just add Béchamel sauce between the layers for a traditional lasagna.
How To Store Bechamel Sauce
In the Refrigerator: Pour the cooled Béchamel sauce into an airtight container. It will keep well in the fridge for up to 3 days.
In the Freezer: For longer storage, freeze the sauce in an airtight container or a heavy-duty freezer bag. It can be frozen for up to 3 months. Label the container with the date so you remember when you stored it.
Reheating: To use frozen Béchamel sauce, thaw it in the refrigerator overnight. When ready to use, reheat the sauce on the stove over low heat, stirring constantly. Add a little milk or water if the sauce is too thick after thawing.
Bechamel Sauce Nutrition Facts
- Calories: 105 kcal
- Total Fat: 6.73 g
- Saturated Fat: 2.15 g
- Cholesterol: 8 mg
- Sodium: 328 mg
- Potassium: 163 mg
- Total Carbohydrate: 7.4 g
- Dietary Fiber: 0.1 g
- Sugars: 4.78 g
- Protein: 3.77 g
Try More Turkuaz Kitchen Recipes:
- Bruschetta And Stracciatella Crostini Recipe
- Turkuaz Kitchen Easter Bread
- Turkuaz Kitchen Chicken Doner
- Turkuaz Kitchen Quesabirria Tacos
Turkuaz Kitchen Bechamel Sauce
Description
Turkuaz Kitchen Béchamel Sauce is made with butter, flour, milk, nutmeg, black pepper, and salt. This classic Béchamel Sauce recipe creates a creamy and smooth sauce that takes about 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Melt the butter: In a medium saucepan, heat over medium heat. Add the butter and let it melt.
- Cook the flour: Add the flour to the melted butter. Whisk constantly for 1 to 2 minutes. Make sure the mixture thickens but does not brown.
- Add milk: Slowly pour in the milk, about ¼ cup at a time, whisking constantly to keep the mixture smooth.
- Boil and season: Once all the milk is in, keep whisking until the mixture begins to boil. Then reduce the heat to medium-low. Add the nutmeg, black pepper, and salt.
- Thicken the sauce: Continue cooking for 4 to 5 minutes until the sauce thickens. Remove from the heat.
- Cool: Let the sauce cool to room temperature before using it in your dishes.
Notes
- Constant Whisking: Always whisk the sauce continuously while cooking. This prevents lumps and ensures your sauce is smooth.
- Add Milk Gradually: Pour the milk slowly into the flour and butter mixture. This helps mix everything smoothly without forming clumps.
- Control the Heat: Keep the heat medium to low when adding milk. High heat can make the milk boil too quickly and cause the sauce to burn.
- Season Well: Taste the sauce as you cook. Adding the right amount of salt and pepper can make a big difference.
- Cool Properly: Let the sauce cool down before using it in your recipes. This makes the sauce thicker and easier to spread.