White sauce Recipe
French · Sauce · 15 min total
A classic French béchamel sauce, perfect for lasagna, gratins, or as a base for creamy pasta dishes.
5
min prep
min prep
10
min cook
min cook
4
servings
servings
140
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
- 1/4 teaspoon ground nutmeg
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add flour and whisk continuously for 1-2 minutes until the mixture is smooth and bubbly (do not brown).
- Gradually pour in warm milk while whisking constantly to prevent lumps.
- Continue to cook, whisking often, until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
- Remove from heat and stir in salt, white pepper, and nutmeg.
- Taste and adjust seasoning if needed. Use immediately or cover with plastic wrap to prevent skin from forming.
Tips
- For a richer sauce, use half-and-half or add a splash of cream.
- To avoid lumps, ensure milk is warm and add it slowly while whisking.
- Store leftover sauce in the refrigerator for up to 3 days; reheat gently, adding a little milk if too thick.
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