30 minutes
A velvety, smooth béchamel sauce that forms the basis for many classic recipes like macaroni and cheese and lasagna.
Unsalted Butter, melted
tablespoons
Flour, all-purpose
tablespoons
cups
to taste
pinches
Cayenne
pinches
1. Melt Butter
Start by melting the butter in a heavy-bottomed pot over medium heat. This ensures the butter melts evenly without burning.
2. Add Flour
Once the butter is fully melted, stir in the flour. Cook this mixture for about 3 minutes, stirring constantly.
3. Add Milk
Begin adding the milk bit by bit, whisking constantly as you pour. This step is crucial as whisking continuously prevents lumps from forming, resulting in a smooth, lump-free mixture.
4. Thicken Sauce
Once all the milk is incorporated, bring the sauce to a boil while continuing to stir. After the sauce has boiled, reduce the heat to a bare simmer and let it cook for 20 to 30 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pot and burning.
5. Season Sauce
Season your béchamel with salt to taste, and if you like, add a pinch of nutmeg and cayenne for an extra layer of flavor.
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