Bechamel is the most popular white sauce in French cuisine. It gives any dish a touch of tenderness, romance, and sophistication. Especially if you make it according to this recipe – with a little white wine added. Try it, it is fantastically delicious! Learn how to make bechamel sauce with white wine for an extra layer of flavor.

Bechamel sauce with white wine: ingredients

In order to prepare this version of the sauce, prepare:

  • 50 g of butter;
  • 6 tablespoons of flour;
  • 450 ml of milk;
  • 50 ml of dry white wine;
  • egg;
  • 50-80 g of any hard cheese;
  • spices “Nutmeg”, 1 bay leaf, 2 peas of oregano pepper;
  • a pinch of salt.

Procedure for preparing the sauce

Immediately it should be noted that when preparing the sauce you will need warm milk, so heat it well and add a bay leaf with peppercorns. Let a little insist and transfer from the spices odors, after which they will just need to be taken out with a spoon-shoemaker.

Now put a small saucepan or sauté pan with butter on the fire, and after it has dissolved, add the flour. Quickly and well stir to get a homogeneous mass without lumps.

Next, pour the milk into the flour mixture with a thin stream. At this stage, stir as intensively as possible so that no lumps are formed. Continue heating. Next pour in the wine. Bring the mass to the first bubbles of boiling.

Season with salt, nutmeg, hard cheese and stir well. Remove from the heat. Let stand for a couple minutes and add the egg. Stir again and the sauce is ready!

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