Béchamel sauce (roux) Recipe

French · Condiment · 15 min total

A classic French white sauce made from butter, flour, and milk, perfect for lasagna, gratins, or as a base for other sauces.

Ingredients

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

Instructions

1. Melt butter in a medium saucepan over medium heat.
2. Add flour and whisk constantly for 1-2 minutes until smooth and lightly golden (do not brown).
3. Gradually pour in warm milk while whisking vigorously to prevent lumps.
4. Continue cooking, whisking often, until sauce thickens and comes to a gentle simmer, about 5 minutes.
5. Reduce heat to low and cook for 2-3 minutes, stirring occasionally.
6. Remove from heat and stir in salt, white pepper, and nutmeg. Adjust seasoning to taste.
7. Use immediately or cover with plastic wrap directly on surface to prevent skin from forming.

Tips

• For a thinner sauce, use 2 tablespoons each of butter and flour.
• For a richer sauce, substitute half-and-half for some of the milk.
• Store in refrigerator for up to 3 days; reheat gently with a splash of milk.

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