Gordon Ramsay’s Bechamel Sauce, made with butter, flour, milk, salt, and nutmeg, is a fundamental sauce in French cuisine. With just 30 minutes and yielding 2 cups, this recipe serves as the perfect base for many dishes.
💗 Why You Should Give This Bechamel Sauce Recipe A Chance:
- Versatile: Perfect for lasagna, mac ‘n’ cheese, or a creamy base for various dishes.
- Easy: Quick, simple steps make it ideal for both beginners and seasoned cooks.
- Creamy Texture: Richness and smoothness enhance any meal it accompanies.
- Flavorful Balance: Delicate nutmeg and optional salt elevate the sauce’s taste profile.
❓ What Is Gordon Ramsay Bechamel Sauce Recipe?
Gordon Ramsay’s Bechamel Sauce is a creamy French white sauce made with butter, flour, milk, and seasoned lightly, it delivers a silky, rich texture with a subtle nutmeg hint. Its name stems from Louis XIV’s steward, Louis de Béchameil.
🧈 Gordon Ramsay Bechamel Sauce Ingredients
- 1 ounce butter
- 1 ounce flour
- 2 cups milk
- ½ teaspoon salt optional
- ¼ teaspoon freshly grated nutmeg optional
🥣 How To Make Gordon Ramsay Bechamel Sauce
- Get the flour, butter, and milk ready for the sauce thickness you want and keep them close to the stove. The cooking process will be fast, so have everything nearby.
- Heat the saucepan on medium heat.
- Put the butter in the pan and melt it without browning or burning. Then add the flour as soon as the butter is melted. You can add both at the same time, just make sure the butter doesn’t brown on the edges before melting in the center.
- Use a whisk to mix the butter and flour until they are well-combined. Cook the mixture for 3-5 minutes, adjusting the temperature to prevent browning. It should start to smell slightly sweet and nutty. It’s okay if it clumps together at this stage, just keep stirring.
- With one hand holding the whisk, pour in the milk a bit at a time (as little as a quarter cup at a time) and whisk it quickly, being careful not to splash. It might be helpful to have someone assist you at this stage. The bechamel should take on a stringy consistency.
- Keep adding milk while whisking, scraping along the edges of the saucepan to mix in any bits sticking to the edges.
- Once all the milk is in, keep cooking for 3-5 minutes while stirring continuously.
- Turn off the heat and season as you like (optional: ½ teaspoon salt and ¼ teaspoon nutmeg.
💭 Recipe Tips
- Avoid lumps: Whisk continuously when adding milk to flour mixture.
- Adjust thickness: Gradually pour milk for desired sauce consistency.
- Season carefully: Nutmeg should enhance, not overpower the sauce.
- Butter and flour balance: Maintain equal proportions for a smooth sauce.
- Spice it up wisely: Experiment with caution; balance is key.
🍝 What To Serve With Bechamel Sauce?
Bechamel Sauce pairs beautifully with pasta dishes like lasagna, mac and cheese, vegetables, chicken, fish, and gratins, enhancing their flavors with its creamy richness and subtle nutmeg touch.
🎚 How To Store Leftovers Bechamel Sauce?
- Refrigeration: Allow the béchamel sauce to cool, then transfer it to an airtight container store it in the refrigerator for up to 3-4 days.
- Freezing: Pour cooled béchamel sauce into an ice cube tray or airtight freezer bags freeze in small portions for up to 3 months. Thaw and reheat as needed.
🥵 How To Reheat Leftovers Bechamel Sauce?
- Stovetop: Pour the cold béchamel sauce into a saucepan heat it over low to medium heat, stirring constantly for about 5-10 minutes until it’s warmed through and smooth.
- Microwave: Place the béchamel sauce in a microwave-safe container heat it in 20-30 second intervals, stirring in between, for a total of 1-2 minutes until it reaches the desired temperature. Be cautious to avoid overheating, as it can become lumpy.
FAQs
Is It Possible To Make Bechamel Sauce Without Flour?
Yes, it’s possible to make a flourless béchamel sauce substitute flour with cornstarch or a gluten-free flour alternative like rice flour, using the same ratio as in a traditional recipe.
What’s The Ideal Thickness For Bechamel Sauce?
The ideal thickness for béchamel sauce is a smooth, creamy consistency that coats the back of a spoon. It should be thick enough to cling but not overly thick or lumpy.
How Can I Fix A Lumpy Bechamel Sauce?
To fix a lumpy béchamel sauce, remove it from heat, whisk vigorously, and add a small amount of cold milk while whisking until smooth. Straining the sauce can also help remove lumps.
How To Prevent Bechamel Sauce From Curdling?
To prevent bechamel sauce from curdling, use low to medium heat, add milk gradually to the roux, and stir constantly. Avoid high heat and don’t overheat the sauce.
Gordon Ramsay Bechamel Sauce Nutrition Facts
Serving: 0.25cup
- Calories: 101.5kcal
- Carbohydrates: 7.6g
- Protein: 3.2g Fat: 6.6g
- Saturated Fat: 4g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1.6g
- Trans Fat: 0.2g
- Cholesterol: 20mg
- Sodium: 248mg
- Potassium: 130mg
- Fiber: 0.2g
- Sugar: 4g
- Vitamin A: 253IU
- Calcium: 103.5mg
- Iron: 0.2mg
Gordon Ramsay Bechamel Sauce
Description
Gordon Ramsay’s Bechamel Sauce, made with butter, flour, milk, salt, and nutmeg, is a fundamental sauce in French cuisine. With just 30 minutes and yielding 2 cups, this recipe serves as the perfect base for many dishes.
Ingredients
Instructions
- Get the flour, butter, and milk ready for the sauce thickness you want and keep them close to the stove. The cooking process will be fast, so have everything nearby.
- Heat the saucepan on medium heat.
- Put the butter in the pan and melt it without browning or burning. Then add the flour as soon as the butter is melted. You can add both at the same time, just make sure the butter doesn’t brown on the edges before melting in the center.
- Use a whisk to mix the butter and flour until they are well-combined. Cook the mixture for 3-5 minutes, adjusting the temperature to prevent browning. It should start to smell slightly sweet and nutty. It’s okay if it clumps together at this stage, just keep stirring.
- With one hand holding the whisk, pour in the milk a bit at a time (as little as a quarter cup at a time) and whisk it quickly, being careful not to splash. It might be helpful to have someone assist you at this stage. The bechamel should take on a stringy consistency.
- Keep adding milk while whisking, scraping along the edges of the saucepan to mix in any bits sticking to the edges.
- Once all the milk is in, keep cooking for 3-5 minutes while stirring continuously.
- Turn off the heat and season as you like (optional: ½ teaspoon salt and ¼ teaspoon nutmeg.
Notes
- Avoid lumps: Whisk continuously when adding milk to flour mixture.
Adjust thickness: Gradually pour milk for desired sauce consistency.
Season carefully: Nutmeg should enhance, not overpower the sauce.
Butter and flour balance: Maintain equal proportions for a smooth sauce.
Gordon Ramsay Bechamel Sauce