Béchamel Sauce

Name: Béchamel Sauce
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 8 servings
Cuisine: French
Ingredients: 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk, warmed; 1/2 tsp kosher salt; 1/8 tsp white pepper; pinch ground nutmeg

A classic French white sauce made from butter, flour, and milk. This versatile mother sauce forms the base for many other sauces and is essential for dishes like lasagna, gratins, and creamed vegetables.

12 minEasyServes 8110 cal/serving

FrenchSauceStovetopVegetarianStandardLow CarbHalal-friendlyKosher-styleNut-FreeSoy-FreeEgg-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, warmed
1/2 tsp kosher salt
1/8 tsp white pepper
pinch ground nutmeg

Instructions

1

In a medium saucepan over medium heat, melt 1/4 cup unsalted butter until foaming but not brown.
2

Add 1/4 cup all-purpose flour all at once and whisk continuously until smooth. Continue cooking for 1-2 minutes to cook out the raw flour taste, creating a roux. The mixture should be blonde in color and smell slightly nutty.
3

Gradually pour in 2 cups warmed whole milk while whisking constantly to prevent lumps from forming. Start with small amounts, incorporating each addition before adding more.
4

Once all the milk is added, continue to cook and whisk until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
5

Season with 1/2 tsp kosher salt, 1/8 tsp white pepper, and a small pinch of pinch ground nutmeg.
6

For a smoother sauce, strain through a fine-mesh sieve if desired.
7

Use immediately or cool quickly by placing the saucepan in an ice bath, stirring occasionally. If storing, press plastic wrap directly onto the surface to prevent a skin from forming.

Questions

Can I make Béchamel Sauce dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter, 2 cups whole milk, warmed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Béchamel Sauce gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Béchamel Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

Can I halve or double Béchamel Sauce?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Coq au Riesling main
Tartine with Caramelized Onions and Goat Cheese starter
Chicken and Cornmeal Dumpling Stew main

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