Classic Béchamel Sauce
Béchamel sauce is like the cozy sweater of the culinary world, warm, comforting, and incredibly versatile! This simple, creamy sauce is your secret weapon for transforming anything from lasagna to vegetables into something truly special. Once you’ve got this classic sauce in your cooking arsenal, you’ll be reaching for it again and again. It’s the kind of sauce that makes everything taste like home.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk whole milk works best
- Salt to taste
- Freshly ground white pepper to taste
- A pinch of ground nutmeg optional, but recommended
Instructions
- In a saucepan, melt the butter over medium heat.
- Add the flour to the melted butter, whisking constantly to form a smooth paste. Cook for 1–2 minutes to eliminate the raw flour taste. Be careful not to let it brown.
- Slowly pour in the milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens.
- Once the sauce has thickened to your desired consistency (about 5-7 minutes), season with salt, pepper, and a pinch of nutmeg, if using.
- Remove from heat and use immediately, or cover to keep warm.
Notes
Consistency: If the sauce is too thick, add a little more milk to reach your desired consistency. If it’s too thin, cook it a bit longer to thicken.
Storage: Béchamel can be made ahead of time and stored in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of milk if it thickens too much.
Variations: For a richer flavor, you can use cream instead of milk, or add a dash of cheese to turn it into a Mornay Sauce.
Flavouring: To enhance the sauce, you can infuse the milk with a bay leaf or onion before adding it to the roux, just be sure to strain it out before combining.
Nutmeg: Nutmeg is a traditional addition, but you can leave it out if you prefer a simpler flavour.
Vegan option: Swap the butter for a plant-based alternative and use a dairy-free milk like almond or oat milk for a vegan version.
Tried this recipe?
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