Why is my bechamel/white sauce lumpy?

Question

I made a bechamel sauce for the first time in years and I couldn't get the lumps completely out, even after resorting to using an electric whisk. Eventually had to strain it.
Any tips on how to make it - without lumps.
Thanks

Answer 1

The only time i've had sauces go lumpy is when i rush them. you have to make sure you make a roux with the flour and butter and make sure its a smoothe paste before adding the milk.

Answer 2

Béchamel Sauce

Béchamel is very important in the making of lasagne and sformati. It can also be introduced into a rich meat sauce to give it a creamy, velvety texture.

This recipe should yeild a fairly soft sauce. If it is too thick add more milk, or water. If you think you have some lumps in it there is no reason to get depressed. Pass it through a fine sieve and everything will be all right.

Makes - 2 L (8 cups), Preparation time - 30 minutes.

Ingredients


150 g (5 oz) unsalted butter
100 g (3½ oz) plain (all-purpose) flour
1.5 L (6 cups) hot milk
freshly grated nutmeg (optional)

Method


Melt the butter and mix with the flour. Cook a little but without browning. Allow to cool and stir in the milk, bit by bit, mixing with a wooden spoon. Initially the mixture will be like a gluggy lump but as you add the milk it will break down more and more. Cook it gently for 20 minutes or more, taking care that it does not stick to the bottom of the pan. Add nutmeg to taste. Do not worry about flavouring the béchamel with onions - it will be incorporated with very strongly flavoured foods.

When using for sformati, the béchamel needs to be of a firm consistency, and the nutmeg should be omitted.

Answer 3

Melt your butter then add your flour a little at a time. Make sure the flour is completely lump free when you add it to the melted butter by using a whisk. Then after each introduction of liquid whisk again. By starting with a lump free "rue" your bechamel sauce will be lump free too. This is true for any kind of sauce or gravy.

Answer 4

Make a smooth roux by heating the flour and butter (or fat of some sort) make sure all the lumps are out of that before adding any milk - I use a tiny whisk. Then add the milk SLOWLY, stirring well all the time so no big lumps form, keep adding and stirring till the sauce is the consistency you want.

Answer 5

You can rescue a lumpy bechamel by simply blending the whole thing in a blender, then returning to the pan to boil until the sauce is cooked. This method yields a very creamy and thick bechamel.

Answer 6

I use full-cream milk, add pepper and salt, mix about 2 heaped teaspoons of Maizena [ corn-flour ] with a bit of cold water, heat the milk then pour in the corn-flour and stir with one of those wiry egg-whisks or a spoon, as the milk heats up it will start thickening just stir faster and never leave it alone until you have finished with the sauce. I find the quickest way to make a sauce is in the microwave stir maizena into milk stick in microwave and as it starts boiling up take out and stir well, do that until the sauce is smooth, never leave it alone.:))))

Answer 7

It helps if you add hot liquid to the roux in small amounts whisking every time. Allow the flour to cook out on a low heat for about 40 mins.

Answer 8

You're heat might have been too high and it boiled faster then you could whip it.

I've never had issues with mine, but straining it was a nice recovery. I would suggest turning the heat down some when it starts to boil and then whisking the heck out of it lol

Answer 9

I learned how to make this sauce in France and I still recite the golden rule to myself. If you add cold milk, you add it all at once to the roux mixture. If you add hot milk, you add it gradually. I always use a hand whisk when making it. Eliminate those lumps from the start!

Answer 10

I think it helps to get your smooth paste with the flour and butter first, and add room temperature or hot milk gradually, and to keep stirring. I recently tried a recipe, though, where you put everything in at once (equal quantities of flour and butter, plus milk and nutmeg), then continually whisk over low heat til it gets to boiling point. To my surprise, it worked.