About Béchamel Sauce
Béchamel sauce is a classic white sauce made with butter, flour, and milk. Smooth, creamy, and wonderfully versatile, it starts with a roux—a mixture of butter and flour cooked together—then comes together as you gradually whisk in the milk. A pinch of nutmeg adds gentle warmth without overpowering its delicate flavor. Use béchamel to layer into lasagna, coat vegetables for a gratin, or create a creamy base for homemade cheese sauce.
Béchamel sauce
Béchamel sauce is a classic white sauce made with butter, flour, and milk.
Difficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 cups 4 Whole Milk
1/3 cup 1/3 Salted Butter
1/2 cup 1/2 All-Purpose Flour
1 tbsp 1 Nutmeg Powder
1 tbsp 1 Salt
Directions
- In a saucepan, heat the milk (1) until it is warm but not boiling. Add the nutmeg and a pinch of salt.(2) Keep it warm on low heat while you prepare the roux. (3)
- In a separate large saucepan, melt the butter over medium-low heat (4). Once the butter melts, add the flour (5) to the saucepan, stirring constantly to form a smooth paste, or roux. (6) Continue cooking and stirring for 2-3 minutes or until golden. (7)
- Slowly pour in a small splash of warm milk, whisking until smooth. Continue adding the milk a little at a time, whisking constantly to prevent lumps. (8)
- Taste and adjust the seasoning. If the sauce is too thick, whisk in a little extra milk until it reaches your desired consistency.
- To prevent skin or lumps, cover the surface of the béchamel with plastic wrap, ensuring it is in direct contact with the sauce. (9)
