What is a bechamel sauce?
For those of you who may not know, a bechamel sauce is a french white sauce, made from a white roux and milk. When plain or seasoned, it can be added to recipes to make creamy dishes that are rich and delicious.
But wait, what is a roux?
A roux is when flour and fat are cooked and used to thicken sauces. Typically the flour and fat in a roux are in equal proportion. The flour is added to the melted fat or oil on a stove top and whisked until smooth, further ingredients may be added for instance milk to make a bechamel, or the roux may be added to soups or gravies to thicken them.
Onion and Garlic Bechamel
A plain bechamel can be very boring and flavourless, to make them tasty and add to your dishs instead of take away from them, season your bechamels. This can be as simple as adding salt, pepper, cheese, chilli or herbs etc. For todays reciepe the two key ingredients will be onion and garlic! This flavour combination is a match made in heaven and will take your bechamel to the next level.
When making this, make sure to:
- Dice the onion very finely and mince the garlic well.
- Cook them on a low heat slowly.
Cooking the finely diced & minced onion and garlic like this develops the flavour to another level and will make the sauce 1,000,000x more out of this world. It will also mean that they melt better into the sauce, so when you add it to your pasta or what ever you have, it won’t be lumpy and you won’t be crunching into onion that hasn’t cooked all the way through because let’s face it….. Who wants that?!?
So without further delay, let’s jump into this recipe!
|Prep Time: 7.5 minutes||Cooking Time: 7.5 minutes||Total Time: 15 minutes|
Course: Accompaniment/ add-in
Key words: Bechamel, white sauce, onion, garlic, basic sauce
- 1 Onion
- 2 Garlic Cloves
- 30g Butter
- 20g Flour
- 220ml milk
- 2 Tsp Oil
- Salt & Pepper
- 35g Mature Cheddar Cheese (optional)
- Begin by heating the oil in a pan and add the onions and garlic. Fry them on a low heat until the onion is tender and the garlic begins to turn golden.
- Melt the butter in a pot. As the butter melts add the cooked onions and garlic.
- Once the butter is completely melted add the flour and whisk until combined well.
- Keep stirring and cooking the butter and flour together for 1/2 minutes.
- Now add the milk and whisk well. As the sauce thickens you can add the grated cheese.
- Once the cheese has melted season the sauce with salt and freashly cracked black pepper to taste.
Just like that you have an easy yet delicious bechamel sauce you can use for anything.
You can store this in a jar in the fridge for up to 2 days or freeze for up to 1 month!