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Perfect Béchamel Sauce
Learn how to make a creamy, lump-free béchamel sauce in under 20 minutes. This detailed video guides you step‑by‑step: from the butter‑flour roux to the final seasoning, covering texture tips, gluten‑free variations, and solutions to common mistakes. Ideal for lasagna, gratins, croquettes, or any dish requiring a white sauce.
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Cost Breakdown
Critical Success Points
- • Cooking the roux without letting it brown
- • Incorporating the hot milk in a thin stream while whisking
- • Whisk constantly to avoid lumps
- • Stop cooking at the right moment before the sauce becomes too thick
Safety Warnings
- • Hot milk can cause burns; handle with care.
- • Do not let the butter burn; watch the low heat.
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