Serves 4
15 min
Turmeric Béchamel Sauce
Recipe GLPR71c923d7fcadb6
A creamy, golden spiced sauce infused with warm turmeric and fresh ginger. This elegant béchamel variation features bright lemon notes and makes an excellent accompaniment to vegetables, grains, or pasta dishes.
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Ingredients
2 tablespoons unsalted butter
¼ cup all-purpose flour
1 teaspoon freshly grated ginger
1 tablespoon powdered turmeric
2 cups whole milk
1 ½ tablespoons fresh lemon juice
Salt to taste
Directions
Melt the unsalted butter in a medium saucepan over medium heat. Once melted and foaming, add the freshly grated ginger and sauté for about 30 seconds until fragrant.
Sprinkle the powdered turmeric over the butter and ginger mixture, stirring constantly for 1 minute to bloom the spice and release its flavors.
Add the all-purpose flour to the pan, stirring continuously for 2-3 minutes to create a smooth roux without lumps. The mixture should be golden and fragrant.
Gradually pour in the whole milk while whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and well combined.
Continue cooking over medium heat, stirring frequently, for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Remove from heat and stir in the fresh lemon juice. Season with salt to taste and adjust lemon juice if desired.
Transfer the sauce to a serving bowl or use immediately. The sauce will continue to thicken slightly as it cools.
