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Martha Stewart Bechamel Sauce Recipe

Martha Stewart Bechamel Sauce Recipe

Are you ready to learn a classic kitchen skill? The Martha Stewart Bechamel Sauce Recipe is a basic building block.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sauce
Cuisine French
Servings 4
Calories 150 kcal

Equipment

  • Heavy Saucepan
  • Whisk
  • Wooden Spoon
  • Measuring Cups
  • Fine mesh strainer
  • Small bowl

Ingredients
  

  • 2 tbsp UNSALTED BUTTER
  • 2 tbsp ALL-PURPOSE FLOUR
  • 1 1/4 cups WHOLE MILK
  • 1 pinch GROUND NUTMEG
  • 1/4 tsp SALT
  • 1/8 tsp WHITE PEPPER

Instructions
 

  • Place your unsalted butter in the heavy saucepan carefully. Turn the stove to a medium-low heat setting now. Let the butter melt until it starts to bubble.
  • Add the all-purpose flour to the melted yellow butter. Stir it constantly for two minutes with your whisk. This cooks the flour taste out of the paste.
  • Pour in the whole milk very slowly now. Keep whisking the mix to prevent any small lumps. This creates a very smooth and white liquid base.
  • Turn the stove to medium heat for the sauce. Bring the liquid to a very gentle simmer now. The sauce will start to thicken up very quickly.
  • Add the salt, white pepper, and the ground nutmeg. Keep stirring for five minutes on a very low heat. The sauce should coat the back of a spoon.
  • Remove the pan from the hot stove right now. Use the sauce immediately while it is warm and soft. It is ready for your favorite pasta or vegetables.

Notes

  • Use a whisk to stop lumps from forming.
  • Pour the milk in very small amounts first.
  • Keep the heat low to avoid any burning.
  • Cook the flour and butter paste for two minutes.
  • Use room temperature milk for a smoother mix today.
  • Stir the bottom of the pan very often.
  • Add nutmeg at the very end for scent.
  • Sieve the sauce if you see any lumps.
Keyword Martha Stewart Bechamel Sauce Recipe