Béchamel Sauce -

Béchamel Sauce

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Course: Sauces

Cuisine: French

Calories: 366kcal

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.

Notes

Béchamel is versatile and can be used as a base for other sauces or in dishes like lasagna, moussaka, and gratins. Enjoy your cooking!

Tips:For a thinner sauce, use less flour, or for a thicker sauce, use more.You can infuse the milk with flavors like bay leaves, onion, or cloves before adding it to the roux for added depth.If the sauce is too thick, you can thin it with a little more milk.

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