Béchamel Sauce
Difficulty Level: Easy
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Prep Time:5 Minutes
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Cook Time:PT15M10 Minutes
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Yield:2 Cups
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 cups whole milk
- Salt and white pepper
- Pinch of ground nutmeg
- 51.12g unsalted butter
- 51.12g flour
- 473.18ml whole milk
- Salt and white pepper
- Pinch of ground nutmeg
One of the French mother sauces, Béchamel is a creamy white sauce that is easy to make and found across many dishes and cuisines.
Preparation
STEP 1
Heat a saucepot to medium low heat. Add butter and melt.
STEP 2
To melted butter, add flour and whisk to combine, cooking the flour and making a roux, about 1-2 minutes. The color will remain blonde.
STEP 3
While whisking slowly add a small amount of milk to your roux breaking up any lumps. Add the remaining milk and whisk. Bring to a simmer and cook for an additional 2-3 minutes until thickened. Season with salt, white pepper, and a pinch of nutmeg to taste.
Options
Béchamel is easily turned into the irresistible cheese sauce Mornay, by adding shredded Gruyere, Swiss, or Cheddar and a bit of Parmesan.