How to make bechamel sauce Written by Me To Mati Published on April 29, 2019 in Something Different Translate to English Greek Share93TweetPin21Yum1VibeWhatsAppEmail115 SharesJump to RecipePrint Recipe Pin Print How to make bechamel sauce 5 from 1 vote Recipe by Me To Mati #passionfood Course: SauceCuisine: FrenchDifficulty: Easy Prep time30minutesCooking time40minutes Béchamel sauce, when perfected, is something to be proud of. It forms a golden top layer of goodness for dishes such as moussaka, lasagne and if perfected it will form into a smooth and creamy texture. Ingredients 1-litre milk (room temperature)150 g butter ½ cup plain flour (sifted) 1 whole egg (beaten) salt (to taste) pepper (to taste) ½ cup parmesan cheese (normally added on-top of dishes as a final step) Instructions Add butter to the hot pot (low to medium heat), stirring until the butter has fully dissolved.Slowly sift plain flour into the pot, continuing to stir slowly at the same time.Continue stirring until mixture begins to change colour (brown colour).Slowly add milk, continuing to stir slowly at the same time.The mixture will begin to thicken, add 1 beaten whole egg to the mixture – stirring rapidly.Add salt and pepper (to taste), continuing to stir slowly.Once the mixture thickens, remove the pot from the heat, set aside until required. Recipe Video Notes Ensure to whisk consistently (as you add ingredients) so that the sauce doesn’t form lumps.Cook the sauce over a low to medium heat and to pull away from the heat as soon as the sauce thickens up.When pouring béchamel sauce you normally would add ½ cup parmesan cheese (sprinkled over the top of the sauce). Did you make this recipe? Tag @me_to_mati on Instagram Like this recipe? Follow us @me_to_mati on Pinterest Love our recipes? Like us on Facebook Share93TweetPin21Yum1VibeWhatsAppEmail115 Shares Don't miss out!Subscribe To Our NewsletterReceive Yummy Recipes in your inboxInvalid email address Give it a try. You can unsubscribe at any time.Thanks for subscribing!