Béchamel sauce, also known as white sauce, is a classic French sauce and one of the five mother sauces of French cuisine. Its origins can be traced back to the Italian Renaissance, but it was later developed and popularized in France. The sauce is named after Louis de Béchameil, a 17th-century financier who served as the chief steward of King Louis XIV’s household. However, Béchameil was not the creator of the sauce; rather, it was named in his honor, possibly because he helped to popularize it at the royal court.
The basic recipe for Béchamel sauce involves a roux of butter and flour, to which milk is gradually added. The ingredients are whisked continuously while the mixture cooks over low heat, ensuring a smooth and creamy texture. The sauce is typically seasoned with salt, white pepper, and a hint of nutmeg. It serves as a base for many dishes in French and international cuisine, such as lasagna, gratins, and various types of creamy sauces.
Ingredients
- 2 tbsp butter unsalted
- 2 tbsp flour
- 2 cups milk whole milk
- salt to taste
- white pepper to taste
- pinch nutmeg optional
Instructions
- In a medium saucepan, melt the butter over medium heat. Be careful not to let it brown.
- Add the flour to the melted butter, whisking continuously to form a smooth paste. This is your roux. Cook for about 2 minutes, but do not allow it to brown.
- Slowly add the milk to the roux, whisking continuously to prevent any lumps from forming. It's best to add the milk a little at a time, fully incorporating each addition before adding more.Thicken the Sauce: Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, or until the sauce has thickened to your desired consistency. Keep stirring frequently to prevent the sauce from sticking to the bottom of the pan.Season: Add salt, white pepper, and a pinch of nutmeg (if using). Taste and adjust the seasoning as needed.Strain (Optional): For an extra smooth sauce, you can strain it through a fine-mesh sieve.Use or Store: Use the béchamel sauce immediately in your recipe, or let it cool and store it in the refrigerator for up to a few days.