Bechamel Sauce
A French mother sauce for a reason! Bechamel is a creamy white sauce that's perfect for a variety of dishes, including pasta, chicken, seafood, veggies, and more. Makes 1 cup.
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup whole milk, 245 grams
- 2 tbsp all-purpose flour, 15.6 grams
- 1 tbsp unsalted butter, 14 grams
- 1/2 tsp salt, (2.8 grams), or to taste
- 1/8 tsp freshly ground pepper, .29 grams
Instructions
- 1
In a medium saucepan over medium heat, warm the milk until steam begins to rise from the milk. The milk along the edges of the pan should just begin to simmer, but don't let the milk boil.
- 2
Meanwhile, in another medium saucepan, melt the butter over medium-low heat. Once the butter has melted, add the flour and stir the two together to form a paste-like mixture (a roux). Continue stirring for about 1 minute, until the roux becomes bubbly. Move the roux off the heat.
- 3
Slowly stream the hot milk into the prepared roux, whisking the mixture vigorously as you do. Transfer the entire mixture back to the stove over medium heat, and whisk until its smooth and as thick as you'd like it to be. The longer you cook the mixture (and effectively reduce it), the thicker it will be.
- 4
Move the sauce off the heat; stir in the salt and pepper. Taste test for salt and add more if desired. If you won't be immediately using it, run a rubber spatula against the side of the pan, then pour a thin layer of milk over the top to prevent a layer of skin forming on the top. Reheat over low heat when you're ready to use.