Bechamel Sauce Recipe
Bechamel sauce traces its roots back to 17th-century France and is named after Louis de Béchamel, a financier in the court of King Louis XIV. However, similar versions of the sauce were already being used in Italian and Mediterranean cooking.
Equipment
- Medium-sized saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Ladle (optional)
Ingredients
- 4 tablespoons (1/4 cup) unsalted butter
- 4 tablespoons (1/4 cup) all-purpose flour
- 4 cups whole milk (warm)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground nutmeg (optional)
- Black or white pepper to taste
Instructions
- Gather and Prepare IngredientsStart by gathering all your ingredients and tools. For the smoothest sauce, warm the milk slightly in a separate pot or microwave before adding it to the roux. This helps prevent lumps.
- Make the RouxPlace the saucepan over medium heat and melt the butter completely.
- Once the butter is melted and begins to bubble slightly, add the flour.
- Stir continuously with a wooden spoon or whisk until the mixture becomes a smooth paste, golden in color, and gives off a nutty aroma (about 2 minutes).
- Add the Milk GraduallyReduce the heat to low and slowly add the warm milk in small increments (about 1/4 cup at a time), stirring vigorously after each addition to ensure a lump-free mixture.
- Continue adding milk and stirring until all the milk is incorporated.
- Cook the SauceTurn the heat back to medium and continue stirring the sauce as it thickens.
- After about 5–7 minutes, the sauce should reach your desired consistency.
- Season the SauceRemove the saucepan from heat and stir in salt, nutmeg, and pepper.
- Taste the sauce and adjust the seasoning as needed.
- Use or StoreYour bechamel sauce is now ready to use! If you're not using it immediately, transfer it to a bowl, cover it with plastic wrap pressed directly against the surface to prevent a skin from forming, and store it in the refrigerator for up to 3 days.