Easy Bechamel Sauce
This smooth white sauce is a classic for a reason. It’s easy to make and transforms everyday dishes with its creamy texture and subtle flavor. Use it as-is or turn it into a cheesy variation.
Servings: 4
Equipment
- Saucepan Small
- Saucepan Medium
- Box Grater Optional
Ingredients
- 4 Tablespoons butter unsalted
- 3 ½ Cups whole milk warmed
- 4 Tablespoons all-purpose flour
- 1 Teaspoon salt or to taste
- ½ Teaspoon black pepper or to taste
Optional Ingredients
- ¾ Cup white cheddar cheese shredded, for a cheesy version
- ⅛ Teaspoon ground nutmeg or to taste
- fresh basil to garnish
Instructions
- Warm the milk in a small pan on the stove or in the microwave (warm milk is less likely to make a lumpy roux than cold milk).
- Melt the butter in a medium saucepan over a low heat.
- Whisk in the flour for 1 to 2 minutes, or until the roux goes a light sand color. Be careful not to overcook the roux, otherwise it will go too dark.
- Turn the heat up to medium and add the warmed milk slowly, stirring all the time until the mixture is smooth.
- Bring it to a boil, then simmer, stirring often, for 10 to 15 minutes or until thickened.
- Season with salt and pepper, along with nutmeg if using.
- If you want a cheesy bechamel, stir in shredded white cheddar cheese until it’s melted into the sauce.
- Take it off the heat and serve over pasta, as a lasagna sauce or however you wish.
Notes
Warm the milk: Warm milk blends better and helps avoid lumps.
Stir constantly: Keep stirring while adding milk and while the sauce thickens. If you let it sit, the sauce can thicken at the bottom and burn.
Watch the roux: Don’t let the flour overcook or the sauce will taste bitter. Turn the heat down if it's bubbling too much.
The right consistency: I look for the sauce to coat the back of a spoon without sliding straight off. If it gets too thick, I whisk in a little more milk. Keep in mind that it will thicken as it cools, and adding cheese will thicken it even more.
Use a whisk: This helps achieve a lump-free, silky texture.
Adjust seasoning at the end: Taste and tweak the salt and pepper before serving.
Stir constantly: Keep stirring while adding milk and while the sauce thickens. If you let it sit, the sauce can thicken at the bottom and burn.
Watch the roux: Don’t let the flour overcook or the sauce will taste bitter. Turn the heat down if it's bubbling too much.
The right consistency: I look for the sauce to coat the back of a spoon without sliding straight off. If it gets too thick, I whisk in a little more milk. Keep in mind that it will thicken as it cools, and adding cheese will thicken it even more.
Use a whisk: This helps achieve a lump-free, silky texture.
Adjust seasoning at the end: Taste and tweak the salt and pepper before serving.
Nutrition
Calories: 252kcal | Carbohydrates: 17g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 817mg | Potassium: 369mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 584IU | Vitamin C: 0.003mg | Calcium: 432mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
