Béchamel Sauce is a timeless and creamy white sauce that serves as the foundation for countless recipes. Made with a smooth blend of butter, flour, and milk, this classic sauce is known for its velvety texture and mild flavor, making it an essential component in a variety of savory dishes.
Whether used as a base for lasagna, a creamy topping for vegetables, or a key ingredient in gratins, Béchamel Sauce adds richness and depth to any meal.
Serving Suggestions
Serve Béchamel Sauce as a base for classic dishes like lasagna or moussaka, where it melds seamlessly with layers of pasta and meat.
It’s also excellent poured over vegetables, such as steamed broccoli or cauliflower, or used in creamy casseroles and baked dishes. For a touch of sophistication, incorporate it into a seafood or chicken pot pie, or use it as a filling in savory crepes.
Pairing Ideas
Béchamel Sauce pairs well with a range of ingredients and dishes. It complements hearty pasta dishes, such as macaroni and cheese, and works beautifully in combination with rich meats like beef, chicken, or ham.
For a lighter touch, use it with vegetables like spinach, asparagus, or zucchini. It’s also a key ingredient in many French and Italian dishes, enhancing the flavors of everything from gratins to soufflés.
Tips and Notes
- Roux: Start by cooking the butter and flour together to form a roux. Cook the roux until it’s a pale golden color to avoid a raw flour taste.
- Milk: Use whole milk for a richer, creamier sauce. For a lighter version, you can use 2% milk, but the sauce may be less creamy.
- Consistency: Adjust the thickness of the sauce by adding more milk if it’s too thick or cooking it longer if it’s too thin. Whisk continuously to ensure a smooth texture.
- Seasoning: Season with salt, white pepper, and a pinch of nutmeg for added flavor. Taste and adjust seasoning as needed.
- Storage: Store leftover Béchamel Sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, whisking occasionally, and add a splash of milk if needed to restore its creamy consistency.
Béchamel Sauce
Equipment
- 1 Saucepan
- 1 Whisk
- 1 Measuring cups
- 1 measuring spoon
Ingredients
- 2 tablespoons 30g butter (unsalted, for a rich flavor)
- 2 tablespoons 15g flour (all-purpose, to thicken the sauce)
- 2 cups 480ml milk (whole or 2%, for creaminess)
- 1/4 teaspoon 1g salt (to taste)
- 1/4 teaspoon 1g ground white pepper (optional, for seasoning)
- A pinch - 1g nutmeg (optional, for warmth)
Instructions
- In a saucepan over medium heat, melt the butter until bubbly but not browned.
- Add the flour to the melted butter and whisk continuously for about 2 minutes to form a roux. The roux should be pale in color.
- Gradually pour in the milk while whisking to prevent lumps from forming. Whisk until the mixture is smooth.
- Continue to cook the mixture, whisking frequently, until it thickens and comes to a gentle boil, about 5-7 minutes.
- Season with salt, white pepper, and nutmeg (if using). Stir well and remove from heat.
- Use the béchamel sauce immediately in your recipes or store for later use.