Béchamel Sauce
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.
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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
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1
In a medium saucepan over medium heat, melt 1/4 cup unsalted butter until foaming but not brown.
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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.
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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.
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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.
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5
Season with 1/2 tsp kosher salt, 1/8 tsp white pepper, and a small pinch of pinch ground nutmeg.
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6
For a smoother sauce, strain through a fine-mesh sieve if desired.
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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.
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