Known in French as the “mother sauce”, this béchamel recipe creates a creamy, versatile sauce that can be used as a topping or dipping sauce for many different meals. Multo™ by CookingPal® mixes the ingredients easily, so you can make this well-known recipe without constantly stirring! Turn a leftover piece of meat or sautéed vegetables into a delicious dish by simply adding this sauce before serving - your taste buds will thank you.
How to make béchamel sauce with Multo™ by CookingPal®?
1. Mix the wet and dry ingredients.
Add flour, butter, milk, and seasonings to the mixing bowl and use the blade to completely mix these ingredients together.
2. Cook the mixture.
Once Multo™ blends the wet and dry ingredients together, you can then take advantage of another great function of Multo™, the bottom heating elements, to simmer the mixture until it thickens.
3. Add the nutmeg and Gruyere and mix.
After simmering the sauce for a few minutes, you can choose a speed setting of Multo™ and evenly combine these last two ingredients into the sauce.
4. Enjoy!
Your béchamel sauce is now ready to be used as a topping or dipping sauce!
Cooking tips and tricks
Use whole milk to achieve a creamier texture and deeper flavor.
What are the variations of this béchamel sauce?
To make a gluten-free version of this sauce, use either gluten-free flour or substitute the flour for an equal combination of rice and tapioca flour. Likewise, for a dairy-free version, substitute the milk for soy or unflavored almond milk.
Use the bechamel sauce as a base for other sauces:
Sauce crème: Transform your béchamel sauce into this original cream sauce by whisking heavy cream and adding more salt and pepper into the finished béchamel.
Soubise sauce: Sauté and purée onions to add into the finished béchamel sauce.
The final verdict on this béchamel sauce - how does it taste?
Make this traditional French sauce to upgrade any meal. It’s:
Smooth
luscious
Milky
Rich
& Delectable!
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Boil milk, butter, and flour together for the creamy, butter béchamel sauce we all know and love. Known in France as a “mother sauce”, this recipe can be used in virtually everything - soufflés, gravy, casseroles, vegetable dishes, or even as a side dipping sauce.
Ingredients
2 OZ / 50 G flour
1.5 OZ / 40 G butter
16 OZ / 450 ML milk
0.5 TSP salt
1 PINCH white pepper
1 PINCH freshly grated nutmeg
3.5 OZ / 100 G chopped gruyere
Directions
Add flour, butter, milk, salt, and pepper to the mixing bowl. Cook for 7 minutes / 194°F|90°C / speed 3.
Add the nutmeg and chopped gruyere. Mix everything for 10 seconds / speed 5 until it becomes an even mixture.
