Béchamel Sauce

Béchamel sauce is a classic French white sauce made with milk, butter, and flour. It's a versatile base for many dishes like lasagna, gratin, and creamy pasta.

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Prep Time 5

Cook Time 15

Total Time 20

Course base, Sauce

Cuisine French

Servings 4 servings

Calories 100 kcal

Ingredients

2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
Salt to taste
A pinch of nutmeg optional

Instructions

Heat the Milk: Warm the milk in a small saucepan over medium heat. Don't let it boil.
Make the Roux: In another saucepan, melt the butter over medium heat. Add the flour and stir continuously for 2-3 minutes until it forms a smooth paste.
Combine Milk and Roux: Gradually pour the warm milk into the roux, whisking constantly to prevent lumps. Continue stirring until the sauce thickens, about 5-7 minutes.
Season the Sauce: Add salt to taste and a pinch of nutmeg if desired. Stir well to combine.

Notes

Using warm milk helps prevent lumps in the sauce.
Stir continuously when adding the milk to ensure a smooth texture.
You can add grated cheese to make a Mornay sauce, or cooked onions for Soubise sauce.

Keyword béchamel sauce, easy béchamel, French sauce, homemade béchamel, white sauce