This béchamel sauce is the staple recipe for the French cuisine. You use it as a separate sauce, as a base for other sauces and an ingredient for various dishes of French and European cuisines. And of course, everything is due to its delicate flavor and smooth texture.

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There are three main ingredients: milk, butter and milk. All the other ingredients you add to incorporate flavor and some extra aroma to the sauce and you can choose them to your own taste. I stopped my choice on nutmeg, as the flavor it leaves is mesmerizing.  There is a pretty basic rule that you use when cooking béchamel sauce at home. Add the same amount of butter and flour, but pour milk until you get the consistency that you need.

Béchamel Sauce Ingredients:

Bechamel Sauce Ingredients

  • 700 ml milk;
  • 50 g all-purpose flour;
  • 50 g unsalted butter;
  • ½ tsp. ground nutmeg;
  • ½ tsp. salt.

How to make white sauce (béchamel) at home:

  • Take a small saucepan and put it on medium heat with unsalted butter in it. Melt butter (be careful and do not let it burn).

Step_1 How to make basic white sauce at home

  • Add sieved all-purpose flour by bunches to the melted butter in the saucepan and start stirring.

Step_2 How to make basic white sauce at home

  • Keep whisking ingredients until the mixture of ingredients becomes smooth.

Step_3 How to make basic white sauce at home

  • Warm up milk until hot in a separate saucepan but do not get it to a boil. My advice would be to add it also by parts. First, I pour half of the milk and stir until it fully incorporates to the mix.

Step_4 How to make basic white sauce at home

Step_5 How to make basic white sauce at home

  • Then I pour other half of the milk, sprinkle salt and nutmeg. The key is to add milk slowly in a thin flow and start stirring.

Step_6 How to make basic white sauce at home

  • Keep constantly stirring while you have it on the stove. I used metallic whisker for the purpose, as it is a perfect tool to get rid of all the lumps. Cook sauce for 2-3 minutes until it thickens.

Step_7 How to make basic white sauce at home

Step_8 How to make basic white sauce at home

  • Take sauce from the heat and let it cool down a bit before using. As it thickens more when cold. When I store my béchamel sauce, I cover the bowl with a plastic wrap to prevent film from forming.

Step_9 How to make basic white sauce at home

Enjoy!

White Sauce Recipe

This recipe will be in handy to have, as, I already mentioned, it is an integral part of various international dishes. You do not know when it can come in handy. The recipe is easy and pretty basic to make, just follow my recipe and you will get a delicious white sauce. If you have other variations of ingredients for the sauce in mind, please, leave them in the comment section below.

Sauce Béchamel Recipe

Learn how you can make this delicious Béchamel Sauce, aka the white sauce, with such a delicate flavor and smooth texture.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Sauce
Cuisine: French
Keyword: Béchamel sauce, white sauce recipe
Servings: 8 servings
Calories: 105kcal

Ingredients

  • 700 ml milk
  • 50 g all-purpose flour
  • 50 g unsalted butter
  • ½ tsp. ground nutmeg
  • ½ tsp. salt

Instructions

  • Take a small saucepan and put it on medium heat with unsalted butter in it. Melt butter (be careful and do not let it burn).
  • Add sieved all-purpose flour by bunches to the melted butter in the saucepan and start stirring.
  • Keep whisking ingredients until the mixture of ingredients becomes smooth.
  • Warm up milk until hot in a separate saucepan but do not get it to a boil. My advice would be to add it also by parts. First, I pour half of the milk and stir until it fully incorporates to the mix.
  • Then I pour other half of the milk, sprinkle salt and nutmeg. The key is to add milk slowly in a thin flow and start stirring.
  • Keep constantly stirring while you have it on the stove. I used metallic whisker for the purpose, as it is a perfect tool to get rid of all the lumps. Cook sauce for 2-3 minutes until it thickens.
  • Take sauce from the heat and let it cool down a bit before using. As it thickens more when cold. When I store my béchamel sauce, I cover the bowl with a plastic wrap to prevent film from forming.
  • Enjoy!

Notes

*calories per 100 g

Do not forget to share the recipe with your friends!

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