Name: Classic Bechamel Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French
Ingredients: 2¼ cups whole milk; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; ½ teaspoon salt (or to taste); ¼ teaspoon white pepper (or finely ground black pepper); 1 pinch ground nutmeg

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Introduction

Bechamel sauce is a classic French white sauce that serves as a creamy base for many dishes like lasagna, gratins, and soufflés. It’s smooth, rich, and surprisingly simple to make with just a few basic ingredients.

A close-up shot shows a shiny silver bowl filled with smooth, creamy white sauce speckled lightly with black pepper. A silver spoon scoops up the sauce, displaying its thick and velvety texture. In the background, a white bowl holds coarsely ground black pepper, set on a wooden surface partially covered by a light gray fringed cloth. The overall setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon salt (or to taste)
¼ teaspoon white pepper (or finely ground black pepper)
1 pinch ground nutmeg

Instructions

Step 1: Allow the milk to sit on the counter for 30 minutes to come to room temperature, or lightly warm it to prevent lumps in the sauce.
Step 2: In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook, whisking continuously, for about 4 minutes without letting it brown to form a roux.
Step 3: Gradually whisk in a little milk at a time, stirring until smooth after each addition. The mixture will be thick and pasty initially.
Step 4: Increase the heat to medium and bring the sauce to a gentle boil. Keep it at a low boil for 5 minutes, whisking frequently until it thickens and becomes creamy.
Step 5: Remove from heat and stir in salt, white pepper, and a pinch of nutmeg to taste. Adjust seasoning if needed before serving.

Tips & Variations

For a richer sauce, substitute half the milk with cream or add a splash of cream at the end.
Use freshly grated nutmeg for a more aromatic flavor instead of pre-ground.
To make a cheesy Mornay sauce, stir in grated Gruyère or Parmesan cheese after the sauce has thickened.
Whisk continuously when adding the milk to prevent lumps from forming.

Storage

Store any leftover bechamel sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently over low heat while stirring frequently until smooth. If the sauce thickens too much upon cooling, thin it with a little milk while reheating.

How to Serve

A white ceramic pitcher filled with smooth, creamy white sauce topped with small black pepper specks is placed on a light wooden board. Behind the pitcher, there is a clear glass pepper grinder and a white container filled with reddish-brown seasoning, with a small silver spoon resting inside. To the left, fresh green basil leaves add a touch of color, and in the lower right corner, a small white bowl holds cracked black pepper. The scene is set on a white marbled texture, with a white and gray striped cloth with fringes partially under the board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-dairy milk to make bechamel?

Yes, you can substitute with low-fat or non-dairy milk alternatives, but the sauce may be less creamy and rich. You may need to adjust the fat content by adding a bit more butter or a milk alternative with higher fat for better texture.

What should I do if my bechamel sauce is lumpy?

Lumps usually form if the milk is too cold or if the roux isn’t cooked properly. To fix this, strain the sauce through a fine sieve or whisk vigorously to break up the lumps. Using warm milk and adding it gradually while whisking helps prevent lumps from forming.