Classic Béchamel Sauce
Béchamel is one of those simple sauces that makes so many dishes better. Made with just butter, flour, and milk, it’s creamy, comforting, and the perfect base for everything from lasagna and casseroles to vegetables and cheese sauces. Once you know how to make it, you’ll find yourself reaching for this classic again and again.
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
Variations
- Cheeses: Add shredded Gruyère, cheddar, Parmesan, or Swiss cheese to make a cheese sauce.
- Flavour Add-ins: Infuse the milk with a bay leaf, onion, or garlic before adding it to the roux for extra flavour. Strain before using.
- Creaminess: Replace some of the milk with cream for a richer sauce.
- Whole milk creates the creamiest texture, but 2% milk will still work.
For an extra smooth sauce, strain it through a fine-mesh sieve before serving. - Béchamel should be smooth and creamy, not overly thick. Adjust with milk as needed.
- Fridge:
Store in an airtight container for up to 3 days. Press plastic wrap directly onto the surface to help prevent a skin from forming. - Freezer:
Freezing is not recommended, as the sauce can separate and become grainy once thawed. - Reheating:
Warm gently over low heat, whisking often.- Add a splash of milk to loosen the sauce if needed.
Tried this recipe?
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