Béchamel Sauce
This classic French béchamel sauce is a versatile base for many dishes. Made from a simple roux, milk, and a touch of nutmeg, it's creamy and smooth. Perfect for gratins, lasagna, or as a base for other sauces.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 213 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 50 gunsalted butter, melted
- 50 gall-purpose flour
- 500 mlwhole milk, warmed
- 0.5 tspsalt
- 0.25 tspwhite pepper(optional)
- 0.25 tspnutmeg, ground
Equipment
medium saucepan · whisk
The method
Step by step
- 1
Melt the butter in a medium saucepan over medium heat.
About 1 min
- 2
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a smooth roux.
About 2 min
Cook’s note: Do not let the roux brown; it should remain pale yellow.
- 3
Gradually whisk in the warmed milk, a little at a time, ensuring each addition is fully incorporated before adding more.
About 4 min
Cook’s note: Adding warmed milk helps prevent lumps.
- 4
Bring the sauce to a gentle simmer, continuing to whisk until it thickens to your desired consistency, about 3-5 minutes.
About 5 min
Cook’s note: The sauce will continue to thicken slightly as it cools.
- 5
Remove from heat and stir in the salt, white pepper (if using), and nutmeg.
About 1 min
- 6
Taste and adjust seasonings as needed.
Per serving
Nutrition
- Calories
- 212.8kcal
- Protein
- 5.4g
- Carbs
- 15.6g
- Fat
- 14.4g
- Fibre
- 0.4g
- Sugar
- 6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover béchamel sauce in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, whisking constantly, adding a splash of milk if too thick.
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