Béchamel Sauce (White Sauce) on the Arteflame Grill
Béchamel, also known as white sauce, is a classic French sauce that's creamy, smooth, and incredibly versatile. Whether you're pairing it with grilled vegetables, meats, or using it as a base for other sauces, making it directly on the Arteflame grill gives it a slight smoky depth that enhances its flavor.
Ingredients:
- 1 cup whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- A pinch of nutmeg (optional)
Instructions:
1. Fire Up the Arteflame Grill
Start by preparing your Arteflame grill. Soak three paper napkins in vegetable oil, place them in the grill, and stack firewood on top. Light the grill and allow it to heat up for about 20 minutes.
2. Make the Roux
On the outer edge of the flat cooktop where the heat is moderate, melt the butter. Once melted, slowly whisk in the flour to form a roux. Stir continuously for 2-3 minutes until the mixture turns a light golden color. Be careful not to let it brown, as we want a light, creamy sauce.
3. Add the Milk
Gradually pour in the milk, whisking constantly to avoid lumps. Move the pan or skillet closer to the center of the grill to increase the heat slightly, and continue whisking until the sauce begins to thicken, about 5-7 minutes.
4. Season the Sauce
Once the Béchamel sauce has reached a smooth, thick consistency, season it with salt, freshly ground black pepper, and a pinch of nutmeg for added depth. Keep stirring to ensure the sauce is evenly mixed.
5. Serve
Move the sauce to the cooler edge of the flat cooktop to keep warm until ready to serve. Pour the Béchamel over grilled chicken, vegetables, or pasta for a luscious finish.
Tips:
- Thicker Béchamel: For a thicker consistency, let the sauce simmer longer to reduce it further.
- Avoid Lumps: Always whisk the milk in gradually and keep stirring constantly to ensure a smooth texture.
- Customize: For a more flavorful sauce, stir in grated cheese (like Gruyère or Parmesan) or fresh herbs like thyme or rosemary.
Variations:
- Cheesy Béchamel: Add 1/2 cup of grated cheese for a richer, creamier sauce.
- Herb-Infused Béchamel: Infuse the milk with thyme or bay leaves before adding it to the roux.
- Garlic Béchamel: Add minced garlic when making the roux for a more savory kick.
- Mustard Béchamel: Stir in Dijon mustard for a tangy variation.
- Spicy Béchamel: Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
Best Pairings:
- Grilled chicken or turkey
- Grilled asparagus or zucchini
- Grilled seafood like shrimp or scallops
- Grilled cauliflower steaks
- Over pasta or baked potatoes
