Classic Béchamel Sauce

Smooth, creamy and delicately seasoned, this classic French mother sauce is a versatile foundation for lasagne, gratins and countless other dishes.

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Cooking Method: Simmering

Cuisine: French

Courses: Sauce

Difficulty: easy

Dietary: Egg-Free, Gluten-Free Adaptable, Nut-Free, Vegetarian

Description

Smooth, creamy and delicately seasoned, this classic French mother sauce is a versatile foundation for lasagne, gratins and countless other dishes.

Ingredients

40 g unsalted butter
40 g plain flour
500 ml whole milk
¼ tsp fine salt, or to taste
Pinch freshly grated nutmeg
Freshly ground white pepper

Instructions

1
Melt butter over low-medium heat without browning.
2
Add flour and stir continuously for about 2 minutes to make a smooth pale roux.
3
Off the heat, gradually whisk in about a quarter of the milk until smooth.
4
Whisk in remaining milk, return to medium heat and stir until simmering and thickened.
5
Simmer gently 5–7 minutes, stirring often.
6
Season with salt, white pepper and a little nutmeg.

Note

Keep the roux pale and cook out the raw flour taste. Refrigerate up to 3 days or freeze up to 2 months. For gluten-free béchamel use a suitable plain flour blend.

Keywords: béchamel sauce, bechamel sauce, white sauce, French mother sauce, classic white sauce

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