Bechamel Sauce Recipe
A smooth, creamy white sauce made from butter, flour, and milk. Perfect for pasta, gratins, soups, and more.
Ingredients
- 4 tablespoons unsalted butter Land O’Lakes is a favorite
- 1/4 cup all-purpose flour King Arthur or Bob’s Red Mill; see note for GF swap
- 3 cups whole milk warmed (room-temp dairy or plant-based milk works)
- 1/2 teaspoon fine sea salt or kosher salt, taste as you go
- Freshly ground white pepper or black pepper to taste
- Pinch of freshly grated nutmeg optional, but so cozy
Instructions
- In a medium saucepan over medium heat, let the butter bubble gently—watch closely so it doesn’t brown.
- Sprinkle in the flour all at once and whisk briskly for about 1–2 minutes; you’re making a roux that should smell slightly toasty but remain pale.
- Pour in one cup of milk, whisk until silky, then repeat with the remaining milk—this technique keeps lumps at bay.
- Stir in salt, pepper, and nutmeg. Keep whisking for another 3–4 minutes until the sauce coats the back of your spoon.
- Give it a final stir, taste, and add a pinch more salt or pepper if needed. Let it stand off heat for a minute.
Notes
• Warming the milk helps it incorporate without turning grainy. • Use a heavy-bottomed saucepan to prevent scorching. • For a dairy-free twist, try almond milk and coconut oil.
Nutrition
Calories: 150kcal
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