Bechamel sauce Recipe
French · Condiment · 15 min total
A classic French white sauce made with butter, flour, and milk, perfect for lasagna, gratins, or as a base for other sauces.
5
min prep
min prep
10
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
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
- In a medium saucepan, melt butter over medium heat.
- Add flour and whisk constantly for 1-2 minutes until mixture is smooth and bubbly (do not brown).
- Gradually pour in warm milk while whisking vigorously to prevent lumps.
- Continue cooking and whisking until sauce thickens and comes to a gentle boil, about 5 minutes.
- Remove from heat and stir in salt, white pepper, and nutmeg. Adjust seasoning to taste.
- Use immediately or cover with plastic wrap directly on surface to prevent skin from forming.
Tips
- For a richer sauce, substitute half the milk with heavy cream.
- To add flavor, infuse milk with bay leaf, onion, or cloves before using.
- Store leftover sauce in refrigerator for up to 3 days; reheat gently, adding a splash of milk if needed.
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