Learn this one properly and you’ve just unlocked lasagna, gratins, mac and cheese, croque-monsieur and half the casseroles you make all winter. Three ingredients. Butter, flour, milk. That’s it, and that’s exactly why it goes wrong so often: there’s nothing to hide behind. Make it once while understanding what’s happening and you’ll never miss it again.<\/p>\n
Everywhere you read “as much butter as flour.” Except people measure it by the cup, and that’s where it falls apart. A third of a cup of butter weighs about 80 g. A third of a cup of flour barely hits 40. You’ve just used half the flour you thought you did, and you end up with a thin sauce that coats nothing. That’s why I write \u2153 cup butter and \u2154 cup flour<\/strong>: the cups don’t match, the weights do.<\/p>\n Per liter of milk: 40 g<\/strong> of butter and flour for a thin sauce, for velout\u00e9s and soups. 80 g<\/strong> for the medium one, the version here, the all-purpose sauce that goes into lasagna, a gratin or a croque-monsieur. 100 g<\/strong> for thick, the souffl\u00e9 and croquette version that has to stand on its own. This recipe makes 3 \u00bd cups (850 ml) of sauce, enough to build a lasagna or coat a 9 x 13 gratin. Same technique in all three, only the roux changes. Nobody publishes that table, and it’s the one thing you need to never get it wrong.<\/p>\n","protected":false},"excerpt":{"rendered":" The real classic bechamel sauce: butter, flour and milk in equal weight. Three consistencies, and the truth about lumps.<\/p>\n","protected":false},"featured_media":63436,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"bechamel sauce recipe","_yoast_wpseo_title":"Bechamel Sauce Recipe (Classic French)","_yoast_wpseo_metadesc":"The real classic bechamel sauce: butter, flour and milk in equal weight. Three consistencies, and the truth about lumps.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Bechamel Sauce Recipe (Classic French)","_yoast_wpseo_opengraph-description":"The real classic bechamel sauce: butter, flour and milk in equal weight. Three consistencies, and the truth about lumps.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[188],"sponsorship":[],"class_list":["post-63439","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-bases-sauces"],"acf":[],"yoast_head":"\n\ud83d\udcca Three consistencies, and only one is right for your dish<\/h3>\n