Mastering The Ultimate BÉCHAMEL SAUCE Recipe! | Classic WHITE SAUCE

The *ultimate Béchamel sauce* is a creamy French white sauce that's used in many dishes from lasagna, and soufflés, to moussaka. This French béchamel sauce recipe is quick and easy. It's simple to make at home.
Learn how to make this basic classic French white sauce at home, plus get tips on storing and freezing homemade white sauce. Ultra-creamy béchamel sauce elevates every dish it touches. It's an easy way to add richness to pasta, meat, and vegetable dishes that need extra oomph.

Making a well-made classic white sauce - béchamel sauce - has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

*What Is Béchamel Sauce?*
Béchamel, or white sauce, is a cooked mixture of butter, flour, and milk. It is one of five mother sauces, a rich, flavorful base that can be used on its own or to create different sauces. Béchamel is used in dishes like mac and cheese, lasagna, and cheese soufflé to add a wonderfully creamy element.

*How to Store and Freeze Béchamel Sauce*
Béchamel sauce is best when consumed right after cooking, but you can refrigerate it for up to five days in a tightly sealed container stored at the back of the refrigerator. Reheat gently on the stove, stirring in additional milk or cream if the mixture is overly thick.
To freeze béchamel, portion the sauce into heavy-duty freezer bags — it will keep up to six months. Thaw in the refrigerator before reheating. Not my favorite thing to do. In a pinch, you can definitely do it.

*CHAPTERS: Key Moments*
00:00 Introduction
00:49 INGREDIENTS: What you will need
02:55 MILK: Heating the milk
03:52 SAUCE: Making it
07:55 SEASONINGS: Adding the spice and salt
09:32 How to check if the sauce is at the right consistency

Trust me, your taste buds will thank you! 🌞

Give it a try and enjoy the mouthwatering combination of flavors!

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*HOW TO MAKE THE BÉCHAMEL SAUCE - WHITE SAUCE*

*INGREDIENTS*
2 cups milk
6 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour

*INSTRUCTIONS*
*Warm the milk:* Warm the milk in a separate saucepan or in the microwave until warm to the touch and set aside.
*Melt the butter:* Melt the butter in a small, heavy saucepan over medium heat, but do not let it brown.
*Add the flour:* Add the flour and stir it quickly into the butter with a wooden spoon. As you can see in the photo, the butter and flour will be a mixture that looks like wet scrambled eggs at first.
*Cook the roux:* Cook and stir the flour-butter mixture about 5 to 8 minutes. The butter and flour will dry out slightly and turn just a bit darker to a more golden color. Do not let it brown or darken; we are creating a "blond" or golden roux, where the flour has just been cooked.
*Add a few tablespoons of warm milk:* Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.
*Add the remaining milk and whisk:* Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture while whisking constantly. Whisk vigorously until smooth!
*Cook until thickened:* Cook, stirring constantly, until starting to bubble and thicken. You will be left with a thick, warm, creamy mix of flour, butter, and milk. From here, you can add cheese, salt, and pepper to create a sauce for mac 'n' cheese, or the base for a soufflé.
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