Description
This classic Bechamel sauce recipe is a rich and creamy white sauce made from whole milk, butter, and flour. Perfect as a base for many dishes like lasagna, macaroni and cheese, and creamy casseroles, it is seasoned with salt, white pepper, and a hint of nutmeg for a subtly spiced flavor.
Ingredients
Scale
Bechamel Sauce 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
- Prepare the Milk: Allow the whole milk to sit on the counter for 30 minutes to come to room temperature or lightly warm it. This helps in better incorporation when making the sauce.
- Melt Butter and Cook Flour: In a saucepan over medium-low heat, melt the unsalted butter. Once melted, stir in the all-purpose flour and cook the mixture while whisking continuously for about 4 minutes. This step cooks out the raw flour taste and should not allow the roux to brown.
- Add Milk Gradually: Gradually whisk in the milk a little at a time, ensuring that the mixture remains smooth after each addition. Initially, the mixture will be thick and pasty, but the slow addition will help it become smooth.
- Cook to Thicken: Increase the heat to medium and bring the sauce to a boil. Maintain a low boil for 5 minutes while whisking frequently. This will cook the sauce fully and thicken it to a creamy consistency.
- Season: Stir in salt, white pepper, and a pinch of ground nutmeg to the sauce. Adjust seasoning to taste and your Bechamel sauce is ready to use.
Notes
- Use whole milk for the creamiest texture; low-fat milk can be substituted for a lighter sauce but may be less rich.
- Whisk continuously while adding milk to prevent lumps from forming.
- Do not let the roux brown, keep the heat moderate to maintain the white color of the sauce.
- The pinch of nutmeg adds a classic subtle warmth but can be omitted if preferred.
- Bechamel sauce can be stored in the refrigerator for up to 3 days; reheat gently while stirring.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Keywords: Bechamel, White Sauce, Classic Sauce, French Sauce, Roux, Basic Sauce, Creamy Sauce
