Ah, Béchamel Sauce — one of the classic French “mother sauces”! It’s a creamy, velvety white sauce made from butter, flour, and milk. Perfect for pasta, lasagna, gratins, or as a base for other sauces like Mornay. Here’s a foolproof method:
🥣 Béchamel Sauce (White Sauce)
(Makes about 2 cups / 480 ml)
🧂 Ingredients
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups (480 ml) milk, warm
- Salt, to taste
- Pinch of nutmeg (optional, traditional)
- White pepper, to taste (optional)
👩🍳 Instructions
- Make the roux:
- In a medium saucepan, melt butter over medium heat.
- Add flour and whisk constantly for 1–2 minutes until it forms a smooth paste and loses its raw flour taste.
- Add the milk:
- Gradually whisk in warm milk a little at a time to prevent lumps.
- Continue whisking until all milk is incorporated.
- Cook until thickened:
- Bring the mixture to a gentle simmer over medium-low heat, whisking constantly.
- Cook 5–8 minutes until the sauce thickens and coats the back of a spoon.
- Season:
- Add salt, a pinch of nutmeg, and white pepper to taste.
- Keep warm until ready to use.
🌟 Tips & Variations
- Cheese sauce (Mornay): Stir in ½–1 cup grated cheese (cheddar, Gruyère, or Parmesan) once sauce is thickened.
- Herbed sauce: Add chopped fresh herbs like thyme, parsley, or chives.
- Lighter version: Use half-and-half instead of full milk for a creamier texture.
- Prevent lumps: Always whisk continuously and add milk slowly, preferably warm.
If you want, I can also give a rich, silky Béchamel recipe that’s perfect for lasagna or creamy macaroni and cheese, where it turns out ultra-smooth every time.
Do you want me to do that?
