classic-bechamel-sauce-white-sauce

Classic Bechamel Sauce (White Sauce)

TOTAL
20min
PREP
5min
COOK
15min
Easy

Master the art of classic French cooking with this silky smooth Bechamel sauce. Made from a simple roux and milk, it's the foundational white sauce perfect for lasagna, gratins, creamy pasta dishes, or as a base for other delicious sauces.

120 Calories
5g Protein
9g Carbs
8g Fats

*Nutrition per serving

Sauce
French Cuisine
Italian Cuisine
Comfort Food

Ingredients

Servings: 6
50g (1/4 cup) Unsalted Butter
50g (1/3 cup) All-purpose Flour
750ml (3 cups) Whole Milk
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
Pinch Nutmeg

Steps

1

Melt the butter in a medium saucepan over medium heat. Ensure the heat is not too high to prevent the butter from browning.

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Using medium heat allows for controlled cooking of the roux, preventing it from burning.

2

Once the butter is melted and slightly foamy, add the all-purpose flour. Whisk continuously to combine the flour and butter, forming a smooth paste called a roux. Cook the roux for about 1-2 minutes, stirring constantly, to cook out the raw flour taste without letting it color.

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Cooking the roux for a short period removes the raw flour taste without browning it, which is crucial for a white sauce.

3

Gradually pour in the warmed whole milk, whisking constantly to prevent lumps from forming. Start with a small amount of milk, about 120ml (1/2 cup), and whisk until it's fully incorporated into the roux. Then, continue adding the remaining milk in a steady stream while whisking.

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Adding warm milk and whisking continuously is key to achieving a lump-free, smooth sauce.

4

Bring the sauce to a gentle simmer over medium-low heat, whisking frequently. Continue to cook and stir for about 5-8 minutes, or until the sauce has thickened to a consistency that coats the back of a spoon. Avoid boiling the sauce vigorously.

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Simmering allows the sauce to thicken properly and develop a smooth, velvety texture.

5

Remove the saucepan from the heat. Season the Bechamel sauce with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Taste and adjust seasoning as needed.

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Nutmeg is a classic addition to Bechamel and complements the creamy flavor beautifully.

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