Bechamel Sauce

Bechamel Sauce is a bit of a labor of love. It requires near constant strring for 25 minutes to succesfully incorporate all the milk into the roux without browning the sauce. The result is absolutely worth it and the other key ingredient in my signature lasagna - which you really should make at least once in your life. If you have any questions on the method reach out on the contact me page or DM me on Instagram.

Bechamel Sauce

6 tbsp butter

6 tbsp flour

2 tsp kosher salt, divided

5 cups of milk

Melt the butter in a heavy bottomed saucepan over low heat. Add the flour and stir vigorously to make a roux (I like to use a large heatproof spatula like this one). Season the roux with one teaspoon of salt and continue to cook for three minutes, stirring constantly to prevent browning. Warm the milk in the microwave or another saucepan - it does not need to be scalding, but it should be warm to the touch. Once the roux has been cooking for three minutes, begin adding the milk a little at a time (about a 1/2 cup), stirring vigorously to fully incorporate the milk. Cook for a few minutes after each milk addition to ensure the sauce thickens, stirring the whole time to prevent browning. Use the spatula to scrape the bottom and sides of the pan often to ensure nothing is sticking to the pan and browning. This process of adding milk, cooking and stirring takes about 25 minutes all in. When all the milk has been added, pull out your spatula and drag a finger across the bechamel on the spatula. If your finger leaves a line that stays, the sauce is thick enough. If the line gets covered in sauce, then keep reducing the sauce until it stays. I’ll post a video of this on Instagram so you can see what it looks like. Add the final tablespoon of salt. Check seasoning and add more salt if needed.