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Béchamel Sauce
15min
4 servings
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Béchamel sauce, also known as white sauce, is a fundamental component in many cuisines. This classic French mother sauce is made by whisking milk into a butter-flour roux. The thickness of the sauce depends on the ratio of flour and butter to milk. To make this sauce, start by melting butter in a saucepan over medium heat. Add an equal amount of flour to create a roux, cooking for a few minutes until it smells nutty. Gradually whisk in warm milk, stirring constantly to prevent lumps. Simmer gently until the sauce thickens to your desired consistency. Season with salt, white pepper, and a pinch of nutmeg for traditional flavor. This versatile sauce can be used as a base for many dishes, including lasagna, gratins, and creamy pasta sauces.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
4 g
Allergen Content
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Milk
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Ingredients
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Steps
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Melt butter
In a medium saucepan, melt butter over medium heat.
Make roux
Add flour to melted butter, whisking constantly to form a smooth paste (roux).
Cook roux
Cook the roux for 1-2 minutes, stirring constantly, until it smells nutty.
Add milk
Gradually whisk in warm milk, stirring constantly to prevent lumps.
Simmer
Bring to a gentle simmer, stirring constantly, until sauce thickens.
Season
Add salt, white pepper, and nutmeg. Adjust seasoning to taste.
Finish
Cook for an additional 2-3 minutes, stirring, until desired consistency is reached.
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