Bechamel sauce is so common in French cooking that I am surprised when I talk to an American who doesn’t know what it is. Despite how fancy the name sounds, it is very easy to make. Below is the bechamel sauce recipe I used to make with my grandmother and mother in their kitchens.
You can use it in my famous Croque Monsieur recipe or in any other recipe that requires it. Here is what the Croque Monsieur looks like:
If you use this sauce in your recipe, take a picture and tag me on Instagram so I can see your meal! Also, please let me know in the comments section below what you think about it!
- 1.5 c. (~400 ml) milk
- 1/4 stick (~30 g.) butter
- 4 tbps flour
In a large, microwave-safe bowl, melt the butter. Boil the milk in a small pot. Slowly add the flour into the butter while whisking to make a paste. After the milk comes to a boil, remove from heat and slowly add milk to the paste while whisking vigorously without stopping until creamy. Add salt and pepper to taste. If you put too much milk and it is too runny, you can slowly add flour and/or heat the mixture and whisk until thick.