Béchamel Sauce
This creamy, versatile base sauce is a culinary essential. Whether you're crafting a comforting mac and cheese, a fluffy soufflé, or a rich lasagna, this recipe unlocks a world of culinary possibilities. The recipe is for a medium-thick sauce, so adjust the roux amount of milk amount as needed for your particular bechamel use (i.e. more flour and butter for a thicker sauce or more milk for a thinner sauce).
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Servings: 16 servings
Calories: 80kcal
Cost: $2.25
Equipment
Ingredients
- 1 liter milk 1 quart
- 60 milliliter butter 2 oz
- 60 grams all-purpose flour 1/4 cup
- Seasonings to taste (pinches of salt, pepper/white pepper, mustard powder, freshly grated nutmeg)
Instructions
Roux
- Bring milk to room temperature or warm the milk (simmer in a saucepan, whisking it keep skin from forming).1 liter milk
- In a 2-quart saucepan on medium-low, gently melt the butter and add the flour.60 milliliter butter, 60 grams all-purpose flour
- Stir the roux for about 2 minutes until the flour has a toasty smell.
- Turn the heat down to low to cool slightly.
Sauce
- Whisk vigorously 1/2 cup (120ml/4 ounces) milk into the roux until incorporated into a paste.
- Keep adding milk a little at a time to incorporate the milk while whisking to keep lumps from forming.
- Bring the sauce up to a simmer by increasing the heat to medium.
- After you achieve a slow simmer, turn down the heat and gently cook the sauce for 20-30 minutes while skimming off any skin that forms.
- When the sauce thickens (coating the back of a spoon) and the starchy taste is cooked out, add seasonings and taste.Seasonings to taste (pinches of salt, pepper/white pepper, mustard powder, freshly grated nutmeg)
- Turn off the heat and allow the sauce to cool, stirring during the cooling process to prevent a skin from forming on the surface.
Notes
Bechamel sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop, whisking continuously, to restore its creamy consistency.
After the sauce is made, cooling to room temperature can take almost an hour.
Experiment with different types of milk, such as whole milk, 2%, or even plant-based options like almond milk, to customize the flavor and richness of your bechamel sauce.
Nutmeg is a traditional spice used in bechamel sauce, but you can also add a touch of cayenne pepper for a subtle kick or fresh herbs like thyme or parsley for added complexity.
If you prefer a lighter version of bechamel, you can use olive oil instead of butter and skim milk.
When using bechamel sauce in a recipe (like lasagna), make sure it's at room temperature and not cold to avoid slowing down the cooking process.u
Don't rush the roux. Cooking it until it achieves a golden color helps remove the raw flour taste and adds a nutty aroma to your sauce.
If you're making a large batch of bechamel, a heavy-bottomed saucepan or Dutch oven works best to prevent scorching. Also remember to scrape the sides and bottom of the pan as you cook the sauce.
To avoid lumps, add the milk gradually, whisking continuously, and make sure there are no visible bits of roux before adding more.
Bechamel sauce is incredibly versatile and can be used in savory dishes like casseroles, pot pies, soups, and gratins, as well as in sweet dishes like creamy dessert sauces or custards.
Once you've mastered the basic bechamel sauce, don't hesitate to explore variations by adding ingredients like grated cheese, sautéed onions, or roasted garlic for unique flavors.
Nutrition
Serving: 60g | Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 80mg | Sugar: 2g | Vitamin A: 200IU | Calcium: 80mg | Iron: 0.5mg