Classic Béchamel Sauce

Ingredients

• 100 g Butter (Do not allow it to brown.)
• 100 g All-purpose flour
• 1 L Whole milk (Warm before adding.)
• Salt (To taste.)
• White pepper (To taste.)
• Nutmeg (To taste; freshly grated if available.)

Steps

1. 1

   Warm the milk and set it aside. Have a whisk ready; using warm milk helps it incorporate smoothly into the roux.

2. 2

   Melt the butter gently in a heavy saucepan over low to medium-low heat. Do not let it brown; it should remain pale and fully melted.

3. 3

   Add all of the flour to the melted butter at once. Whisk continuously until a smooth roux forms.

4. 4

   Cook the roux for 2–3 minutes, whisking frequently. Keep it pale and do not allow it to take on any color.

5. 5

   Pour in all of the warm milk. Whisk continuously, working around the edges and bottom of the saucepan, until the mixture is completely smooth.

6. 6

   Bring the sauce to a boil while whisking so it does not scorch or form lumps.

7. 7

   Reduce the heat and simmer for 8–10 minutes, whisking regularly, until the béchamel is noticeably thickened and coats the back of a spoon. It will thicken further as it cools.

8. 8

   Season the finished sauce with salt, white pepper, and nutmeg to taste. Whisk well, then use immediately or keep warm until serving.

Notes

The classical ratio is equal weights of butter and flour, with 1 liter of milk for this batch. The sauce becomes thicker as it cooks and thickens again as it cools. Use it as a base for Croque Monsieur, gratins, soufflés, and other sauces.

Nutrition per serving

• sauce
• French
• vegetarian
• classic technique
• stovetop
• mother sauce
• from scratch
• gluten-containing