Béchamel Sauce Recipe
A silky, creamy white sauce that serves as the foundation for countless dishes. Béchamel sauce dates back to 17th century France and transforms everything from lasagna to mac and cheese with its rich, velvety texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Sauces, French, Basics
- Cuisine: French
Ingredients
- 2 tablespoons unsalted butter (preferably European-style with higher fat content)
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- Salt to taste
- White pepper to taste
- Pinch of nutmeg
Instructions
- Melt butter in a heavy-bottomed saucepan over medium-low heat until foamy but not browned.
- Gradually whisk in flour until smooth, continuing to whisk for about 2 minutes until the mixture turns golden and smells nutty.
- Slowly stream in warm milk while whisking constantly to prevent lumps from forming.
- Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Season with salt, white pepper, and a whisper of nutmeg to taste.
- Remove from heat once the desired consistency is reached.
Notes
For a perfectly smooth sauce, ensure your milk is warm before adding it to the roux, and whisk continuously while adding. The sauce should be thick enough to coat the back of a wooden spoon, leaving a clean path when you run your finger through it.
Storage Tips
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in ice cube trays, then transfer to freezer bags for up to 1 month. Reheat gently over low heat, whisking continuously and adding a splash of warm milk if needed to restore consistency.
Nutrition
- Serving Size: 1/2
- Calories: 120
Find it online: https://www.alldayieat.com/bechamel-sauce-recipe/