Béchamel Sauce

Béchamel Sauce

A silky white sauce built from butter, flour, and warm milk in three simple stages.

Total 20 min Makes 16 oz Calories 70/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Béchamel is one of the foundational French mother sauces, made by whisking warm milk into a butter-and-flour roux until smooth and thickened. It forms the base for gratins, lasagna, and creamy soups, and takes on nutmeg and cheese well. Patience with the whisk is the only real technique required.

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg

Method

  1. Warm the milk in a small saucepan over low heat until steaming but not boiling, then set aside.

  2. Melt the butter in a 6-quart saucepan over medium heat until fully melted and just beginning to foam.

  3. Whisk in the flour and cook, whisking constantly, until the roux is smooth and pale golden and smells lightly toasted.

  4. Remove the pan from the heat and slowly pour in the warm milk in a thin stream, whisking constantly to prevent lumps.

  5. Return the pan to medium heat and cook, whisking frequently, until the sauce thickens and coats the back of a spoon.

  6. Whisk in the salt, white pepper, and nutmeg, then taste and adjust seasoning.

  7. Remove from heat and use immediately, or press plastic wrap directly onto the surface to prevent a skin from forming while it cools.

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    Béchamel Sauce

    Béchamel is one of the foundational French mother sauces, made by whisking warm milk into a butter-and-flour roux until smooth and thickened. It forms the base for gratins, lasagna, and creamy soups, and takes on nutmeg and cheese well. Patience with the whisk is the only real technique required.

    20 min 16 oz 70 cal

    Ingredients

    • 3 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 2 cups whole milk, warmed
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground white pepper
    • 1/8 teaspoon ground nutmeg

    Method

    1. 1

      Warm the milk in a small saucepan over low heat until steaming but not boiling, then set aside.

    2. 2

      Melt the butter in a 6-quart saucepan over medium heat until fully melted and just beginning to foam.

    3. 3

      Whisk in the flour and cook, whisking constantly, until the roux is smooth and pale golden and smells lightly toasted.

    4. 4

      Remove the pan from the heat and slowly pour in the warm milk in a thin stream, whisking constantly to prevent lumps.

    5. 5

      Return the pan to medium heat and cook, whisking frequently, until the sauce thickens and coats the back of a spoon.

    6. 6

      Whisk in the salt, white pepper, and nutmeg, then taste and adjust seasoning.

    7. 7

      Remove from heat and use immediately, or press plastic wrap directly onto the surface to prevent a skin from forming while it cools.