35 minutes
A creamy, versatile white sauce that serves as a base for many dishes.
Unsalted Butter, melted
tablespoons
tablespoons
cups
to taste
Nutmeg, ground, optional
pinches
Cayenne, ground, optional
pinches
1. Make the Roux
Melt 3 tablespoons of butter in a heavy-bottomed pot over medium heat. Once the butter has fully melted, stir in 3 tablespoons of flour and cook for about 3 minutes, stirring constantly, until it takes on a light golden color.
2. Gradually Add Milk
Gradually whisk in 2 cups of milk, adding a little at a time to prevent lumps from forming. Keep whisking to blend everything together seamlessly.
3. Cook and Stir
Increase the heat slightly and bring the sauce to a gentle boil, stirring continuously. Once it reaches a boil, reduce the heat and let it simmer for about 20 to 30 minutes, stirring occasionally to prevent sticking and allow the sauce to thicken without burning.
4. Season the Sauce
After cooking, season your Béchamel Sauce with salt to taste, and if desired, add a pinch of nutmeg and cayenne for an extra layer of flavor.
Start with fresh, high-fat milk and unsalted butter. Opt for European-style butter for a creamier texture.
Add the milk to the roux gradually, whisking continuously to avoid lumps and ensure a smooth sauce.
Melt the butter over medium heat and whisk in the flour until smooth. Cook the roux to a pale, golden color for 2 to 3 minutes to remove raw flour taste.
Warm milk until just warm to the touch before adding to the roux to prevent lumps and encourage smooth integration.
Simmer the sauce gently for around 10 minutes until it's thick enough to coat the back of a spoon but still pourable.
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