This is the secret for lumps-free béchamel sauce!
As one of the mother sauces in the French cuisine, béchamel has been influencing cooking around the world. And while some people enjoy eating it plain with bread slices, we tend to use it in recipes like Bechamel pasta and indulge in it as a comfort food. But since the base consists in flour and butter, it leans to be lumpy sometimes. Luckily if you follow the tips below, you will end up with the creamiest tastiest béchamel sauce ever!
Use the right ratio
The best way to obtain a lumpy béchamel sauce, is by guesstimating the ratio of butter and flour. So make sure you use the same amount of butter and flour to create the perfect mixture. Depending on your thickness preference, you can use 1 to 3 tbsp of each per glass of milk. So for example for 1L of milk, you’ll need about 4 to 12 tbsp of each the butter and flour. Pay attention as well, not to burn the mixture as it’s really delicate, so as soon as your mixture turns golden brown, start adding the milk.
Add milk slowly and whisk
When it’s time to add the milk, don’t pour it all at once! Add about a quarter of the quantity and whisk vigorously until incorporated. Then, little by little, add the remaining quantity of milk as you keep whisking. When all of the milk is added, and the sauce is just starting to simmer, continue to cook it while whisking frequently until it thickens and you’ll be able to see the pot bottom. If you realize you’ve come to the end of cooking and there are still lumps, transfer the mixture to Ultrablend + and blend at high speed until smooth and creamy. Season to taste and serve. Bon appetit!
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