Béchamel Sauce
Béchamel sauce, also known as white sauce, is one of the five mother sauces in French cuisine. This creamy and versatile sauce is made from a roux (butter and flour) mixed with milk, resulting in a smooth and velvety texture. Perfect for lasagna, mac and cheese, or as a base for other sauces, béchamel is a classic that every home cook should master.
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.
Notes
For a richer flavor, use whole milk or substitute part of the milk with cream.
Feel free to add cheese to make a Mornay sauce, or infuse the milk with herbs for added depth.
This sauce can be refrigerated for up to 3 days; reheating will require a little whisking to bring back its original consistency.
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgSugar: 4g
Tried this recipe?Please consider Leaving a Review!