Sauce Béchamel Recipe
Béchamel sauce, also known as white sauce, is a classic French staple that serves as the base for many delicious dishes. With just a few ingredients and the right technique, you can achieve a smooth, lump-free consistency every time. Whether you're a beginner or an experienced cook, this easy-to-follow béchamel recipe will elevate your home-cooked meals with rich, comforting flavor!
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 in 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 is fully incorporated into the mix.
- Then I pour the other half of the milk and 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 a metallic whisker for this 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 plastic wrap. Enjoy!
Notes
*calories per 100 g