How to make bechamel sauce with hot milk pan

[ML5]

Just wondering how to make a Bechamel Sauce with hot milk that’s been boiled in a pan? What do I add to the hot milk in pan to achieve the Bechamel Sauce?

I melt butter first then add flour to make a pate. Let the flour cook for a bit then I add milk slowly, whisking while I do it. Then add cheese, bay leaf or whatever

For an easy way, add McDougal's thickening granules and flavour with butter

You need to add roux (usually flour and butter) and whatever seasoning you want.

Same for me. I cook the flour for 60 seconds before adding milk very slowly. If you add it too quickly you will get lumps floating in milk.

Add a bit then stir and repeat.

Once the milk has been boiled how do I do the mixture? Do I take off the heat and add the roux?

https://www.bbcgoodfood.com/recipes/white-sauce

You don't boil the milk first, it's butter and flour in the pan then gradually add milk. You can do this in most types of pan

You don’t need to boil the milk.
you melt the butter, stir in the flour and cook for about a minute then gradually add cold milk and stir like crazy then heat until it comes to a bubble and thickens.

You can't just put the roux into a pan full of milk, it will just float in it as a lump. You need to get a new pan, prepare the roux and then add the milk to that a little bit at a time, stirring/whisking until it is smooth before you add the next bit.

I don't really understand why the milk's been boiled? It can be added cold, and boiling risks making it taste horrid

For a proper sauce you would leave a couple of bay leaves, an onion, some peppercorns in cold milk for an hour of so. Strain off and then follow the steps above. My top tip to avoid lumps, is that once you have melted butter and added flour, take the pan off the heat to gradually stir milk in.

Heat milk in the pan
melt butter in another pan
add flour to butter to make pate and cook the flour a bit
using a soup ladle, do a spoonful of hot milk at a time and stir in fully before adding next one
keep both pans going on low heat unless all milk is used up

If you have already boiled the milk leave it to one side to cool down. In another pan melt butter & add flour. Take it off the heat and whisk in the milk - it will thicken as you add the milk but keep whisking & it should come good. Once all the milk is incorporated & the mixture is smooth then put it back on the heat to thicken & cook the flour through.

There’s always this if you’re like me and too lazy to do a roux my husband can’t look when I do it this way 🤣

https://www.deliaonline.com/recipes/books/delias-complete-how-to-cook/all-in-one-white-sauce

Using warm milk is actually much better and the classic way you’re meant to make a roux as it prevents lumps forming

You need another pan, melt butter and add flour (equal amounts) mix thoroughly and cook for 5 mins on low heat, then add the milk from your other pan little by little until you get the consistency you like. Keep stirring throughout. Season with salt, pepper and nutmeg.

I add it all in and heat and stir. So say I wanted 500ml of sauce. I’d pour 500ml milk in a pan. 50g flour and 50g butter then heat slowly whilst whisking it all together. It soon thickens.

To thicken hot liquids including milk you can whisk in beurre manié ( a flour and butter mix), keep stirring while it thickens

This

I make mine with cold milk. It takes longer but never seperates.

I put the butter, flour and milk all in at the same time and whisk like buggery. It makes no sense to make a roux to break it down again and this way works fine, if being hard on the arms! Add seasoning as required.

Delia’s method works fine. Flour, butter and cold milk in a pan. Whisk whilst heating until it’s thickened.

Do you not get a raw flour taste? Curious because I have always made a roux and let it cook for a few minutes.

No, it works every time. Just a bit of elbow grease required. I was dubious the first time but haven't looked back.

I do this too.

You need 2pans. In one do a roux (equal parts unsalted butter and plain flour, so say 100g butter, 100g flour, for 1litre hot milk) . Cookout butter and flour into a paste. Then slowly add 1L hot milk from other pan whilst whisking. Add cheese if wanted then season.