Basic Bechamel Sauce Recipe

Almond milk: A dairy-free alternative made from almonds, providing a subtle nutty flavor.

Olive oil: A healthy fat used to create the base of the sauce.

All-purpose flour: Used to thicken the sauce and create a smooth texture.

Salt: Enhances the overall flavor of the sauce.

Nutmeg: Adds a warm, slightly sweet spice to the sauce.

When making a béchamel sauce, it's crucial to whisk the flour and olive oil mixture continuously to prevent it from burning and to ensure a smooth, lump-free base. Gradually adding the almond milk while whisking helps to incorporate it evenly, resulting in a creamy and consistent sauce.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative for a creamy texture.

• olive oil - Substitute with vegan butter: Vegan butter can provide a richer flavor and a similar fat content, which helps in achieving a creamy sauce.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to accommodate those with gluten sensitivities while still thickening the sauce effectively.

• salt - Substitute with nutritional yeast: Nutritional yeast adds a savory, slightly cheesy flavor, enhancing the overall taste of the sauce.

• nutmeg - Substitute with white pepper: White pepper provides a subtle heat and complexity without overpowering the sauce, complementing the creamy texture.

• Allow the bechamel sauce to cool to room temperature before storing. This prevents condensation from forming inside the container, which can dilute the sauce.
• Transfer the cooled sauce into an airtight container. Glass jars or BPA-free plastic containers work well for this purpose.
• Label the container with the date of preparation. This helps you keep track of its freshness.
• Store the container in the refrigerator. The sauce will keep for up to 5 days.
• For longer storage, consider freezing the sauce. Pour it into a freezer-safe container, leaving some space at the top for expansion.
• Alternatively, you can freeze the sauce in ice cube trays. Once frozen, transfer the cubes to a zip-top freezer bag. This allows you to thaw only the amount you need.
• When ready to use, thaw the sauce in the refrigerator overnight. For a quicker option, you can defrost it in the microwave using the defrost setting.
• Reheat the sauce gently on the stovetop over low heat, stirring frequently to maintain its smooth texture. If it appears too thick, add a splash of almond milk to reach the desired consistency.
• Avoid reheating the sauce multiple times, as this can affect its quality and texture.

• Stovetop Method:

  1. Pour the leftover bechamel sauce into a saucepan.
  2. Heat over low to medium heat, stirring frequently to prevent sticking and ensure even heating.
  3. If the sauce is too thick, add a splash of unsweetened almond milk to reach the desired consistency.
  4. Continue to stir until the sauce is heated through and smooth.

• Microwave Method:

  1. Transfer the bechamel sauce to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power in 30-second intervals, stirring in between each interval to ensure even heating.
  4. If the sauce becomes too thick, stir in a small amount of unsweetened almond milk to adjust the consistency.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the bechamel sauce in the top pot of the double boiler.
  3. Stir the sauce occasionally to ensure it heats evenly and doesn’t form a skin.
  4. Heat until the sauce is warmed through and reaches the desired consistency.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the bechamel sauce in an oven-safe dish and cover it with aluminum foil to prevent drying out.
  3. Heat in the oven for about 15-20 minutes, stirring halfway through to ensure even heating.
  4. If the sauce is too thick, add a bit of unsweetened almond milk and stir to combine.

• Saucepan: Use this to heat the olive oil and cook the flour and almond milk mixture.

• Whisk: Essential for mixing the flour with the olive oil and for incorporating the almond milk smoothly.

• Measuring cups: Use these to measure out the almond milk accurately.

• Measuring spoons: Necessary for measuring the olive oil and flour precisely.

• Stove: Provides the heat source for cooking the sauce.

• Spatula: Useful for scraping down the sides of the saucepan to ensure all ingredients are well mixed.

• Nutmeg grater: Handy for grating fresh nutmeg into the sauce for seasoning.

• Salt shaker: Allows you to season the sauce to taste with salt.

Pre-measure ingredients: Measure out olive oil, flour, and almond milk before starting to save time during cooking.

Use a whisk: A whisk helps to mix the flour and almond milk smoothly, preventing lumps and saving time.

Heat milk first: Warm the almond milk slightly before adding it to the roux to speed up the thickening process.

Prep in bulk: Make a larger batch of béchamel sauce and store it in the fridge for quick use in future recipes.