Gordon Ramsay Bechamel Sauce
Béchamel Sauce, also known as white sauce, is a rich and creamy sauce made from roux (butter and flour) and milk. Gordon Ramsay’s version enhances this classic French sauce with a touch of seasoning to make it perfect for a wide variety of dishes.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
- Butter – 50g, for the roux.
- Plain flour – 50g, thickens the sauce.
- Milk – 600ml, full-fat for creaminess.
- Salt and black pepper – To taste, for seasoning.
- Nutmeg – A pinch, optional, for warmth and depth.
Instructions
Step 1: Melt the Butter
- In a medium saucepan, melt the butter over low heat.
Step 2: Make the Roux
- Add the flour to the melted butter and stir continuously with a whisk or wooden spoon. Cook for 1–2 minutes to form a roux. This helps eliminate the raw flour taste.
Step 3: Gradually Add Milk
- Slowly pour in the milk, a little at a time, whisking constantly to prevent lumps from forming.
- Continue whisking until the mixture is smooth and begins to thicken.
Step 4: Simmer and Season
- Bring the sauce to a gentle simmer, stirring frequently.
- Season with salt, black pepper, and a pinch of nutmeg if desired. Cook for another 2–3 minutes until the sauce reaches your preferred consistency.
Step 5: Serve or Use in Recipes
- Use the Béchamel Sauce immediately in your recipe or keep it warm until needed.
Find it online: https://britishbakingrecipes.co.uk/gordon-ramsay-bechamel-sauce/