Cooking Tip #8: How To Make The Best Béchamel

Bechamel www.chezfrancois.net

Tip For Preparing The Best Béchamel!

Here is my own recipe to prepare my delicious Vermouth Béchamel! Usually prepared for most of my gratins, this classic French sauce is an important part of the following recipes: Veal Blanquette, Fish Pie, Ham and Zucchini Gratin, Asparagus and Salmon Lasagna, Zucchini and Beef Mince Gratin…and a lighter version without Vermouth for my popular Soufflé au Fromage!
Ingredients:
  • 4 oz of Butter
  • 3 Cloves Garlic & 1 Cup of Chopped Onions/Shallot
  • 1 tbsp of Fresh Thyme & 1 tbsp of Chopped Parsley
  • 1 pinch of Freshly Grated Nutmeg
  • 1 Cup of Hot Milk
  • 1 Cup of Vegetable Stock
  • 3 tbsp of Heavy Cream
  • 4 tbsp of all Plain Flour
  • 2 tbsp of White Wine or Dry Vermouth
  • Salt & Pepper
Step-by-step instructions:
  1. Use a frying pan to melt the butter
  2. Sauté the garlic, shallots and chopped onions with fresh thyme stirring frequently, until softened
  3. Add the wine or vermouth and cook for 5 minutes until reduced down
  4. Add the flour to the mixture, stir well and cook for 1 minute
  5. Remove from the heat and add progressively the cup of hot vegetable stock
  6. Then bring to boil, reduce the heat and cook for 5 minutes
  7. Add the rest of the hot milk.
  8. Remove from the heat and add the heavy cream, freshly grated nutmeg and parsley
  9. Simmer for a few minutes and season well
Bon Appétit!
Chez François recipes with Béchamel:
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