Béchamel Sauce Recipe

French · Sauce · 15 min total

A classic French white sauce made with butter, flour, and milk. This smooth, creamy sauce is the base for many dishes like lasagna, croque monsieur, and macaroni and cheese.

Ingredients

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

Instructions

1. In a medium saucepan, melt butter over medium heat.
2. Add flour and whisk constantly for 1-2 minutes until the mixture is bubbly and pale golden (do not brown).
3. Gradually pour in warm milk while whisking vigorously to prevent lumps.
4. Continue to cook, whisking frequently, until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
5. Remove from heat and stir in salt, white pepper, and nutmeg.
6. For a smoother sauce, strain through a fine-mesh sieve if desired.

Tips

• For a richer sauce, use half-and-half or add a splash of heavy cream.
• To prevent a skin from forming, cover the surface with plastic wrap directly or dot with butter.
• Store in the refrigerator for up to 3 days; reheat gently, adding a little milk if needed.

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