Go Back
béchamel sauce recipe

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: base, Sauce
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Heat the Milk: Warm the milk in a small saucepan over medium heat. Don't let it boil.
  2. 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.
  3. 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.
  4. 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.