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How not to mess up bechamel scauce

So you melt the butter and mix the flour in = easy
Adding the first bit of milk and making a paste = easy

Now getting from that to a sauce without lumps = tricky.

Other than cheating and just using a power whisk or putting the resulting mess through a sieve are there any other tips?

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marked as duplicate by hobodave Mar 3 '11 at 6:04

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

    
Hey, the linked duplicate should answer your question. It's better if we don't split the answers up between multiple threads so I am closing this as a duplicate. –  hobodave Mar 3 '11 at 6:05
    
Sorry I did a search, white sauce showed nothing and I misspelled bechamel. The search on here is pretty poor if it can't match bechEmel/bechAmel –  Martin Beckett Mar 3 '11 at 20:14

1 Answer 1

In my experience, you want to add as little milk as possible at first, whisking well, then very gradually add more milk as you whisk vigorously the entire time. From your second line, I think you've got the "small amount" part covered. If you're not already doing this, whisk as you pour - once you start adding milk, I recommend to not stop whisking until the milk is incorporated.

I was also told that you should use warm/hot milk (I give it a quick hit with the microwave) instead of cold. That might be the difference that's causing yours to lump if you're already whisking very well. I don't always heat my milk and still get a good consistency, but I also whisk like a madman. I would recommend trying to the milk and see it if helps.

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