Pixicook
LoginGet Started
    HomeRecipesSaucesClassic Béchamel Sauce
    recipe image

    Classic Béchamel Sauce

    clock-icon35 minutes
    author-image
    Author
    Pixicook editorial team

    A creamy, versatile white sauce that serves as a base for many dishes.

    Ingredients for Classic Béchamel Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    All Purpose Flour

    tablespoons

    Substitute chevron-down

    Milk

    cups

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Nutmeg, ground, optional

    pinches

    Substitute chevron-down

    Cayenne, ground, optional

    pinches

    Substitute chevron-down

    How to Make Classic Béchamel Sauce

    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.

    Pitfalls and tips

    Use High-Quality Ingredients

    Start with fresh, high-fat milk and unsalted butter. Opt for European-style butter for a creamier texture.

    Slow and Steady Mixing

    Add the milk to the roux gradually, whisking continuously to avoid lumps and ensure a smooth sauce.

    Perfect Your Roux

    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 the Milk Separately

    Warm milk until just warm to the touch before adding to the roux to prevent lumps and encourage smooth integration.

    Cook to the Right Consistency

    Simmer the sauce gently for around 10 minutes until it's thick enough to coat the back of a spoon but still pourable.


    Comments (0)

    Add your comment...

    Explore More Sauces recipes

    Explore More Collections

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch