For Christmas this year, my husband got me a membership to masterclass.com! How awesome is that? I sped through Wolfgang Puck’s class in no time at all. Béchamel sauce is a simple white sauce that I make all the time. However, after taking Wolfgang Puck’s master class, I learned how to make it even better!
It starts with a roux consisting of cooked butter and flour which works as a thickener. The photo below shows the proper consistency for a roux. The roux is cooked for a couple of minutes to cook out the flavor of the flour.
Next, hot milk is whisked in until the sauce thickens.
Heating the milk will cause the sauce to thicken more quickly and produces a smoother sauce. Once the sauce has thickened, whisk in two egg yolks, one at a time. The egg yolks add a richness to the sauce, making it even more decadent. Finally, season with salt and a touch of grated nutmeg.
This creamy sauce is the base for so many dishes! Add cheese to make a cheese sauce, add sausage to make gravy, add it to your lasagne, toss it with some pasta and some fresh herbs, add it to spinach for creamed spinach, or if you want to make your broccoli or cauliflower tastier, smother it in béchamel sauce!