Béchamel sauce is key to so many recipes, including macaroni and cheese, lasagna and fish pie. But what if you can’t perfect this essential sauce? Although it’s commonly made with only three ingredients (milk, flour and butter), combining these ingredients into a delicious, creamy white sauce is easier said than done. Check out this list of common mistakes and how to fix them if your béchamel is causing you grief.
Fry the Flour
One common mistake is not giving the flour enough time to fry, which will mean a distinctive floury flavor in the finished sauce. Start by melting a good quantity of butter in a pan, then add an equivalent amount of flour. Fry for at least two minutes, or longer if you can still smell flour coming off the mix. Just remember to keep it moving and don’t let it burn.
Add The Milk Slowly
Once your flour and butter mix is well cooked, it’s time to start adding the milk. This is where you’ll want to go very slowly—adding the milk in a rush will lead to a lumpy, unblended sauce. Keep stirring as you add, and let the milk absorb into the mix before adding any more.
Don’t Overcook It
Once your milk is added and well combined, you’ll want to reduce the heat but keep the sauce moving for a few more minutes, to ensure a silky, creamy final finish. If you overcook it, the sauce can become too thick and almost tough in consistency, so keep a close eye on it at this critical point.
