Want a bechamel recipe so quick and easy that you can have it done in a few minutes?
If yes, then this quick recipe is just for you!
In this article, I show you how to prepare this sauce quickly in the microwave and the recipe for preparing it normally on the stove.
This microwave béchamel recipe allows us to make this delicious creamy sauce in significantly less time than usual.
It’s perfect for anyone who doesn’t like to spend a lot of time at the stove.
TABLE OF CONTENTS
Where Did This White Sauce Originate?
The Frenchman, Marquis Louis de Bechamel, began using this amazing white sauce in his recipes in the 17th century.
It became quite famous, and now we often use his name in the kitchen without even knowing it!
Although a few sources here in Italy claim that it is actually Italian and not a classic French cuisine recipe.
Personally, I am not bothered where it comes from.
I am only bothered about making it as delicious and creamy as possible!
What Are The Ingredients For Bechamel Sauce?
These are the main ingredients you need for this recipe.
Scroll down to our printable recipe card for the step-by-step directions and measurements.
Milk: I used whole milk. But vegetable milk, such as soy or rice milk, can also be used.
Flour: I used all-purpose flour. The flour is the thickening agent that serves to thicken this sauce.
Butter: Use unsalted butter, but regular butter is okay.
Nutmeg: In my opinion, this creamy white sauce and nutmeg go perfectly together.
If you don’t like it you can flavor it with bay leavesor with the spice you like best, then it also depends on the recipe where we have to use bechamel.
Salt & pepper: We add them at the end to flavor the sauce.
The Proportions To Be Respected
It is good to specify that to make a classic béchamel sauce, the ideal is to keep this ratio of flour, milk and butter.
- 10g of butter
- 10g of flour
- 100ml of milk
If you prefer it to be more fluid, we suggest adding another 10ml of milk, if you prefer a medium-thick sauce put 20 ml less milk.
The consistency of the béchamel I propose is soft; you can make it more full-bodied, but I assure you it is perfect.
How To Make This Sauce
To make the béchamel sauce, take a glass bowl or microwave-safe container.
Place the butter inside and let it melt.
Remove the bowl from the microwave, add the flour, mix it with the butter to make it well incorporated, and then put everything back in the microwave.
Finish by adding the milk, a pinch of salt, black pepper, and nutmeg.
Mix everything well and put it back in the microwave. Cook for one minute and stir everything together.
Continue cooking until the desired consistency is reached.
Make a cheese sauce
Call mornay sauce; adding cheese (cheddar cheese or parmesan cheese), it can be turned into a delicious cheese sauce.
Making this white sauce recipe without butter is easy. You can replace the butter with extra virgin olive oil.
This is a lighter but equally creamy variant.
To prepare it, just replace cow’s milk with vegetable milk, such as soy milk, use oil instead of butter, and you’re done.
What Do You Serve With Béchamel Sauce?
As mentioned initially, bechamel is one of the most versatile sauces.
Or it can even be poured over vegetables and cooked (with the addition of breadcrumbs) until golden brown for a delicious gratin.
Here are some ways to use it.
- Lasagna or pasta bakes.
- Chicken or meat pies.
- Potato pie.
- Pasta sauce.
- Meat casseroles.
- Macaroni with cheese (just add the cheese you want).
- Pasta just with white cream.
- Baked or cooked vegetables.
- Croque monsieur, which is a ham and cheese sandwich. The name comes from the French term croque and monsieur.
How To Store Leftovers
Once the sauce has been prepared, let it cool, transfer it to an airtight container, and store it in the fridge.
Use a piece of plastic wrap to let the sauce cool.
Using the cling film will prevent the formation of a film on the surface since going then to turn once cold could cause lumps to form.
It can be left in the refrigerator for two, maximum three days, otherwise it can also be frozen.
The frozen one should be heated in a small pot with a very low flame and a little milk.
- Always use the scale: it’s true, after a while, when you become an expert, you will go by eye, and it will come out wonderfully.
But until you become familiar with making béchamel, we suggest you have a scale on hand.
- According to the original recipe, the fat part, the butter, and the flour should have the same weight.
- The flour should be added all at once and mixed quickly with a hand whisk.
- Sift the flour and mix it well with the butter, ensuring no lumps form.
FAQ – Frequently Asked Questions
The white roux is the golden paste made with butter and flour mixture with which the preparation of the béchamel sauce begins.
The remedy is easier than you think!
Let’s remedy it with the immersion blender and give it a good shake…in a few seconds, our béchamel will be smooth and velvety, and the lumps will remain only a memory!
Don’t have an immersion blender?
Strain the bechamel with a fine-mesh strainer, again we will say goodbye to lumps!
if the result is a thicker sauce. Add a couple of tablespoons of milk and microwave it for a few seconds.
All you have to do is add one or two tablespoons of flour.
Bechamel Sauce Recipe In The Stove: 5-Step
First, melt butter over low heat.
Add the sifted flour and stir with a hand whisk when the butter has melted.
Add warm milk, very little at a time, only when the first amount has been incorporated add the second and continue stirring with a hand whisk.
Turn constantly over medium heat, stirring with the whisk until the sauce has reached a velvety consistency.
Finally, add salt, pepper, and nutmeg.
- The first step of mixing butter and flour should be done vigorously and without stopping.
Instead, the milk is heated in a separate small saucepan until lukewarm, not boiling. At the time of adding, it should be poured all together.
- Initially, the flame to be used should be medium-high heat then when the milk is added, it should be lowered to low, and stirring should be continued until the right consistency is reached.
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Salsa Bechamel Recipe
- 1 Litre of milk (4 ⅕ cup milk)
- 100 Grams of flour (3.5 ounce flour)
- 100 Grams of butter( 3.5 ounce)
- Pinch of nutmeg
- Salt & pepper
- Make sure you have a container suitable for microwave cooking.
- Put the butter in the container and let it melt in the microwave for about 40 seconds.
- Add the flour to the melted butter, stirring well with a whisk.
- Combine the cold milk with the butter and flour and stir with a whisk to prevent lumps from forming.
- Season with salt, pepper and nutmeg.
- Continue to cook in a microwave for about 4 minutes, checking every minute to see the density of the bechamel.
The bechamel is ready!
How easy is that?!
Amount Per Serving: Calories: 402Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 74mgSodium: 356mgCarbohydrates: 32gFiber: 1gSugar: 13gProtein: 11g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.