Béchamel Sauce, also known as white sauce, is one of the classic French mother sauces that forms the base for many creamy dishes. Made with butter, flour, and milk, this velvety sauce has a smooth, rich texture and mild flavor that pairs beautifully with pasta, vegetables, or as a base for cheese sauces and gratins. Whether you’re making lasagna, macaroni and cheese, or a comforting casserole, Béchamel is the perfect, versatile sauce to have in your cooking repertoire.
Ingredients:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed
- A pinch of nutmeg (optional)
- Salt and pepper, to taste
Instructions:
- Melt the butter: In a medium saucepan, melt the butter over medium heat.
- Make the roux: Add the flour to the melted butter and whisk continuously for about 1-2 minutes, until the mixture becomes a smooth, bubbling paste (this is called a roux). Be careful not to let it brown.
- Add the milk: Gradually pour in the warm milk while whisking constantly to avoid lumps. Continue to cook and whisk for 5-7 minutes, or until the sauce thickens and becomes smooth.
- Season: Stir in a pinch of nutmeg, salt, and pepper to taste. Adjust seasoning as needed.
- Serve: Remove from heat and use immediately in your recipe, or cover with plastic wrap directly on the surface of the sauce to prevent a skin from forming if storing for later.
Enjoy Béchamel Sauce as the base for creamy pasta dishes, gratins, or as a perfect addition to your favorite baked casseroles!