Classic Béchamel Sauce
This classic Béchamel sauce is a fundamental French mother sauce, offering a rich, creamy, and smooth base perfect for countless dishes from gratins to pasta.
For 4 servings
Melt the unsalted butter in a medium saucepan over medium heat until it is fully melted and slightly foamy.
Add the all-purpose flour to the melted butter, whisking constantly to form a smooth paste, known as a roux. Cook for 1-2 minutes, continuing to whisk, until the roux is lightly golden and smells nutty, but do not let it brown.
Gradually pour in the warmed whole milk, about 1/4 cup at a time, whisking vigorously after each addition to fully incorporate the liquid and prevent lumps. Continue until all the milk is added and the sauce is smooth.
Bring the sauce to a gentle simmer over medium-low heat, whisking frequently. Cook for 5-8 minutes, or until the sauce has thickened to your desired consistency – it should be thick enough to coat the back of a spoon.
Remove the saucepan from the heat. Stir in the freshly grated nutmeg, fine sea salt, and white pepper. Taste and adjust seasonings as needed.
For an extra smooth sauce, pass it through a fine-mesh sieve if any small lumps remain, pressing down with a spatula.
Serve immediately, or cover the surface directly with plastic wrap to prevent a skin from forming if not using right away.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Warm Milk is Key: Always use warm milk. Cold milk can cause the roux to seize up and create lumps, making it harder to achieve a smooth sauce.
- 2Constant Whisking: Whisk continuously when adding the milk and during simmering to prevent lumps and ensure even thickening. A balloon whisk works best.
- 3Low and Slow: Don't rush the simmering process. Cooking the sauce gently allows the flour to fully cook out, preventing a raw flour taste, and ensures a smooth, stable emulsion.
- 4Preventing a Skin: If not using immediately, place plastic wrap directly on the surface of the sauce to prevent a skin from forming as it cools.
Adapt it for your goals.
Mornay Sauce
Transform your Béchamel into a rich cheese sauce by stirring in 1 cup of shredded Gruyère, Parmesan, or cheddar cheese until melted and smooth.
Herb BéchamelHerb Béchamel
Infuse the sauce with fresh herbs like thyme, bay leaf, or a pinch of dried oregano during the simmering stage, removing larger sprigs before serving.
Vegetable BéchamelVegetable Béchamel
Sauté finely minced shallots or garlic in the butter before adding the flour for an aromatic base.
Why this is on our healthy list.
Calcium Source
Made with milk, Béchamel sauce contributes to your daily calcium intake, essential for strong bones and teeth.
Energy Provider
The butter and milk provide healthy fats and carbohydrates, offering a good source of energy.
Versatile Nutrient Delivery
As a base, Béchamel can be paired with various vegetables, meats, and grains, helping to incorporate diverse nutrients into meals.
Frequently asked questions
The key is to use warm milk and add it gradually to the roux, whisking constantly and vigorously after each addition until fully incorporated.
