‎‎‎‎This is the secret for lumps-free béchamel sauce!‎

As one of the mother sauces in the French cuisine, béchamel has been influencing cooking around ‎the world. And while some people enjoy eating it plain with bread slices, we tend to use it in ‎recipes like Bechamel pasta and indulge in it as a comfort food. But since the base consists in ‎flour and butter, it leans to be lumpy sometimes. Luckily if you follow the tips below, you will ‎end up with the creamiest tastiest béchamel sauce ever!‎

Use the right ratio

The best way to obtain a lumpy béchamel sauce, is by guesstimating the ratio of butter and ‎flour. So make sure you use the same amount of butter and flour to create the perfect ‎mixture. Depending on your thickness preference, you can use 1 to 3 tbsp of each per glass of ‎milk. So for example for 1L of milk, you’ll need about 4 to 12 tbsp of each the butter and ‎flour. Pay attention as well, not to burn the mixture as it’s really delicate, so as soon as your ‎mixture turns golden brown, start adding the milk.‎

Add milk slowly and whisk

When it’s time to add the milk, don’t pour it all at once! Add about a quarter of the quantity ‎and whisk vigorously until incorporated. Then, little by little, add the remaining quantity of ‎milk as you keep whisking. When all of the milk is added, and the sauce is just starting to ‎simmer, continue to cook it while whisking frequently until it thickens and you’ll be able to ‎see the pot bottom. If you realize you’ve come to the end of cooking and there are still lumps, ‎transfer the mixture to Ultrablend + and blend at high speed until smooth and creamy. ‎Season to taste and serve. Bon appetit!‎