Chef’s Tips for Perfect Béchamel
: Warm milk: Heat the milk before adding it—this minimizes thermal shock and lumps.
Whisk: Use a whisk to continuously incorporate the milk and smooth the sauce.
Cooking the roux: 2–3 minutes is enough—don’t let it brown to maintain its white color.
Consistency: Adjust the boiling time to achieve a coating consistency (longer = thicker).
Variations: For a richer version, add 1 tablespoon of cream; for a lighter béchamel, use semi-skimmed or plant-based milk.
Lump-Free Tip:
If lumps do appear, pass the sauce through a sieve while pressing with the back of a spoon, or quickly blend it with an immersion blender—the texture will become smooth again.
Quick FAQ:
Can béchamel sauce be prepared in advance? Yes, keep it in the fridge covered with cling film (2–3 days). Gently reheat, adding a little milk while stirring.
How to thicken it if it is too runny? Put it back on low heat and let it cook for a few minutes while stirring; or add a little roux (same proportion of cooked butter/flour).
Can it be frozen? Yes, but the texture may change slightly; mix well when reheating.
In conclusion,
Cyril Lignac’s béchamel sauce is a simple yet technical recipe—master the roux, gradually pour in the hot milk, and whisk relentlessly: you’ll obtain a smooth, glossy, and lump-free sauce, ready to enhance your gratins, lasagnas, and quiches. Enjoy!
