This Classic Béchamel Sauce is very basic. The sauce is made with equal quantities of butter and flour. I usually use unsalted butter and always add a dash of freshly grated nutmeg for flavor. Salt is added if desired. If you are adding pepper, usually white pepper is recommended because of its distinctive taste, but black pepper will do as well.
In many Haitian homes, a classic Béchamel is used to make Macaroni au Gratin which is Baked Macaroni and Cheese. This classic sauce is considered as the cornerstone of many recipes requiring cheese in many cuisines.
There are many version of Béchamel Sauce. Also known as white sauce, it is considered as the mother of sauces in French cuisine. The sauce is simply a white roux made with butter, flour, and milk.
The consistency of this sauce must be creamy. Use in recipes requiring Béchamel Sauce.
- 1/3 cup unsalted butter
- 1/3 cup flour
- 4 1/2 cup milk heated
- Dash of fresh grated nutmeg optional
- salt and white pepper to taste
- To start sauce, in a saucepan under low heat, heat up milk and bring to a gentle simmer. In another saucepan, under low heat, melt butter and add flour. With a wooden spoon gently stir butter into flour until well blended. Do not burn or brown mixture. Remove from heat and whisk a couple of ladles of heated milk into flour and butter mixture. Make sure that everything is well incorporated. Put saucepan back on stove over medium heat and add remaining milk and whisking at the same time. Continue whisking until sauce starts to thickens, add nutmeg, stir and remove from heat. Do not let mixture get too thick. The sauce must be a creamy consistency.
- Use in recipes requiring Béchamel Sauce.