Béchamel Sauce Recipe
How to make a classic Béchamel sauce, also known as white sauce. An easy step-by-step recipe used as a base for many gratins and lasagne dishes with only 3 ingredients. Makes half a litre for about 6 people.
Equipment
Ingredients
- 35 g (1.5oz/2 tbsp) butter
- 35 g (1.5oz/2 tbsp) plain flour
- 500 ml (18 floz/ 2 cups) whole milk
- pinch each salt, pepper and nutmeg to taste
Instructions
- In a saucepan, melt the butter then add the flour and whisk vigorously until creamy. Whisking this way makes a 'roux' which helps to eliminate any taste of flour. Tip: careful not to cook the butter so much that it discolours (making a noisette or browned butter). The butter should just be melted, keeping its natural yellow creamy colour.
- Add a third of the milk in one go and continue to whisk well. It will be very liquid but don't worry, it will start to thicken after 5 minutes of vigorous whisking. Add the rest of the milk and continue to whisk for another 5 minutes. Season with a little salt, pepper and grated nutmeg to your taste.
Notes
Ratio of milk to flour: this recipe makes the sauce quite liquid. Depending on the recipe intended, you may wish for a thicker sauce - in which case, use slightly less milk.
Béchamel Cheese Sauce (Mornay): To turn this into a classic French cheese Mornay sauce, add 1-2 egg yolks and 50g (2 oz/ ¼ cup) grated Emmental cheese. Perfect for many vegetable (cauliflower) gratins, such as this whole roasted cauliflower with cheese. For Italian pasta dishes like Lasagna, make with parmesan.
Nutrition
Calories: 843kcal
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