Use a piece of plastic wrap to let the sauce cool. Once the sauce has been prepared, let it cool, then transfer it to an airtight container and store it in the fridge. 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. It is good to specify that to make a classic béchamel sauce, the ideal is to keep this ratio of flour, milk and butter. We add them at the last to flavor the sauce. 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. In my opinion this creamy white sauce and nutmeg go perfect together. Use unsalted butter but also regular butter is ok. The flour is the thickening agent that serves to thickens this sauce. I used whole milk. But vegetable milk such as soy or rice milk can also be used. These are the main ingredients you need for this recipe.įor the step-by-step directions and measurements, scroll down to our printable recipe card. I am only bothered about making it as delicious and creamy as possible! What Are The Ingredients For Bechamel Sauce? Personally, I am not bothered where it comes from. It became quite famous, and now we often use his name in the kitchen without even knowing it!Īlthough a few sources here in Italy claim that it is actually Italian, and not a classic french cuisine recipe. It was the Frenchman, Marquis Louis de Bechamel, who began using this amazing white sauce in his recipes in the 17th century. It’s perfect for anyone who doesn’t like to spend a lot of time at the stove. This microwave béchamel recipe allows us to make, in significantly less time than usual, this delicious creamy sauce.
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