The art of creating the perfect French White Bechamel Sauce is truly an exquisite experience. Bechamel, one of the five Mother Sauces, is an essential component in French culinary tradition.The foundation of Bechamel is built upon a selection of impeccable ingredients, quality and of these ingredients plus rigriously fallowing the technique of stiring while mixing roux and milk is very important in making the sauce with perfect consistency

Although there are many variations of ingredients for French White Bechamel Sauce , we will be preparing the most basic and simple recipes. different chefs add different ingredients which are basically to enhance seasoning and flavour of your sauce like some chefs wil add chese after seasoning , some chefs put onion cloves etc for extra layer of flavours but we prefer basic and authentic version. 

As we are preparing it as a mother sauce and you can drive many versions from it. we give the variations to your hand you can make according to your choice of taste or according to dish you are preparing it. so lets start the process of making French White Bechamel Sauce

Ingredients:
2 cups of milk
4 tablespoons of butter
4 tablespoons of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
A pinch of nutmeg

Step 1: In a saucepan, melt 4 tablespoons of butter over low heat. let the floor melt like 70 percent
Step 2: Add Flour into to this melted butter
Step 3: Stir the flour and butter together with a spatuala until it forms a smooth paste. This paste is called a roux.

Master chef tips
there are two ways of mixing roux with milk, one is that you make the roux and put it aside and boil milk on the side in another sauce pan. second is you can add the cold milk when your roux is ready. Both are authentic, you can use any of your choice but secret is putting milk slowly not one time , for example just add some , sitr it and add some later …. so back to our recipie now

Method 1 (hot rox mixed with cold milk) take a whisk of size you would handle comofortable.Slowly pour in 2 cups of milk while continuously stirring/ whisking it with roux. this prevents lumps forming.you can adjust heat upto what you can handle.Also you can take your pan on and off the flames so prevent it from sticking or burning when you feel you cant handle the head. one more master chef secret is that keep the pan still and straight , dont tilt it on sideways as some people feel this more comfortable when the mix to make a solution.

Step 5: Stir and Cook
Step 6: Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and a pinch of nutmeg. Stir to combine.

Method 2 (mixing cold roux with hot milk) : take a different sauce pan than the roux one, put the milk in the sauce pan and put it on stove for boiling. when the milk is hot add your seasoning. cook these seasonings with the milk for sometime untill the milk is enriched and enfused with these flavours. You will feel beautiful aroma in your surrounding with this method and also seasoning will be more strong and tasteful

Checking the consistency : To check if the sauce is ready, dip a spoon in it and run your finger down the back of the spoon. If the line remains and the sauce doesn’t run, it’s done.
consistency is very important not only for texture but also for the taste and validity. if consistency of your sauce if perfect, it will not taste better but it will be stored for longer time and will give fresh taste when you will use it for later use after taking out from your storage

Step 8: Your Bechamel sauce is ready to serve. You can use it immediately or store it for later.
This simple Bechamel sauce can be used as a base for many delicious dishes. Enjoy!