BECHAMEL SAUCE WITH CHEESE IS CALLED HOW TO

Eventually, if you cook it long enough, it will even obtain a melted cheese-like consistency, where it appears as though the sauce can stretch.ĭepending on how thick you want your bechamel sauce to be, it’s something to be mindful of. The more you cook your bechamel over the stove, the thicker it will get. This ratio will provide a thicker bechamel than an equal ratio, even if you don’t cook the sauce very long. tablespoons of all-purpose flour to 1 U.S.

For example, for 1 cup of bechamel sauce, I’ll use 2 U.S. I prefer Julia Child’s method of a 2:1 ratio of flour to butter. The key to determining how thick or thin your bechamel ends up is dependent on 2 factors: what ratio of flour to butter you use, and how long you cook your sauce. Or, maybe you’re making a pasta dish and looking for a luscious sauce that will graciously coat all the pasta. Perhaps you’re making fresh fish and would prefer to keep the bechamel on the thinner side as a light topping. Like any sauce, bechamel can be prepared to be thick or thin in consistency. Now, cream and eggs are simply noted as additional enrichments to a basic bechamel sauce rather than necessary ingredients. It wasn’t until French, culinary mastermind Auguste Escoffier simplified the recipe in the 19th century that bechamel sauce became the 3-ingredient recipe it is today. Interestingly, bechamel sauce was not always this simple.īechamel sauce used to also contain cream and eggs, a rich mixture fit for the kings and queens it was served to. Bechamel SauceĪlso known as white sauce, bechamel consists of a perfect combination of milk, flour, and butter. Bechamel is creamy, luxurious, and comforting in the form of one glorious sauce.

BECHAMEL SAUCE WITH CHEESE IS CALLED HOW TO

Learning how to make bechamel sauce comes right after learning proper knife skills in a French kitchen.

Bechamel sauce with cheese is called