Bechamel Sauce
Classic bechamel (white) sauce made from butter, flour, and milk, seasoned with nutmeg and salt.
Servings: 12 servings
Ingredients
Ingredients
- 3 tablespoonbutter unsalted
- 3 tablespoonall-purpose flour all purpose
- 2 cupsmilk
- 1/8 teaspoonnutmeg
- 1/4 teaspoonsalt or to taste
Instructions
Instructions
- In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter.
- Add 3 tablespoons all-purpose flour and whisk constantly until the flour and butter form a smooth paste and cook for 2–3 minutes without browning.
- Gradually pour in 2 cups milk: start with a small amount while whisking to make a smooth paste, then slowly add the remaining milk in a steady stream while whisking to prevent lumps.
- Add 1/8 teaspoon nutmeg and 1/4 teaspoon salt (or to taste) and whisk to combine.
- Reduce heat to medium-low and bring the sauce to a gentle simmer, whisking frequently. Cook about 5 minutes, until the sauce is smooth and has thickened.
- Remove from heat and taste; adjust salt if needed. Serve warm.
Equipment
- Saucepan
- Whisk
Notes
You can store your bechamel sauce in an airtight container or jar for4-5daysin the refrigerator.
Cool the leftovers and place a piece of plastic saran wrap directly in contact with the surface of thesauce prior to refrigerating it! This will ensure that your bechamel won’t form a skin and will also help slow down oxidation!
Cool the leftovers and place a piece of plastic saran wrap directly in contact with the surface of thesauce prior to refrigerating it! This will ensure that your bechamel won’t form a skin and will also help slow down oxidation!