Béchamel sauce is a classic white sauce made from butter, flour, and milk. Known for its smooth and creamy texture, it serves as a versatile base for many dishes, including lasagna, macaroni and cheese, and various casseroles. Often seasoned with salt, pepper, and nutmeg, béchamel is a foundational element in French cuisine.
Béchamel sauce is a classic white sauce made from butter, flour, and milk. Known for its smooth and creamy texture, it serves as a versatile base for many dishes, including lasagna, macaroni and cheese, and various casseroles. Often seasoned with salt, pepper, and nutmeg, béchamel is a foundational element in French cuisine.
Melt the butter.
In a medium saucepan, melt the butter over medium heat.
Add the flour to the melted butter, stirring constantly with a whisk or wooden spoon.
Cook the mixture for about 1–2 minutes, or until it turns a light golden color. This forms the roux, which will thicken the sauce.
Gradually add the warm milk to the roux, whisking continuously to prevent lumps.
Continue to cook and stir until the mixture thickens and comes to a gentle boil.
dd salt, pepper, and nutmeg (if using) to taste.
Reduce the heat to low and let the sauce simmer for a few more minutes, stirring occasionally, until it reaches the desired consistency.
If the sauce is too thick, add a little more milk to reach your preferred consistency.
Remove from heat and use immediately, or let it cool and store in an airtight container in the refrigerator for up to 3 days.
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ensure the milk is warm when adding it to the roux to help prevent lumps.
Stir continuously to create a smooth and creamy sauce.
Béchamel sauce can be used as a base for other sauces, such as Mornay (béchamel with cheese), or added to dishes like lasagna, macaroni and cheese, or gratins.
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