Bechamel Basic White Sauce
Master the art of French cuisine with this silky, versatile Béchamel Basic White Sauce recipe, a cornerstone of countless classic dishes. Made with just five simple ingredients—unsalted butter, flour, whole milk, a pinch of salt, and optional seasonings like white pepper and nutmeg—this creamy white sauce is perfect for everything from lasagnas and mac and cheese to gratins and soufflés. The straightforward technique of creating a roux ensures a lump-free, smooth texture, while the gentle simmering brings out its rich, velvety consistency. Whether you’re layering it in casseroles or serving it as the base for other sauces like Mornay, this quick, 15-minute recipe will elevate your cooking with its timeless elegance.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 teaspoon salt
- 0.125 teaspoon ground white pepper (optional)
- 0.125 teaspoon ground nutmeg (optional)
Instructions
In a medium saucepan, melt the butter over medium heat. Once fully melted, make sure it is not browning.
Add the flour to the melted butter and whisk continuously to form a smooth paste, known as a roux. Cook this for 1-2 minutes, stirring constantly, to remove the raw flour taste but without browning.
Gradually add the milk, about 1/2 cup at a time, while whisking vigorously to prevent lumps from forming. Ensure the mixture is smooth before adding additional milk.
Once all the milk has been incorporated, increase the heat to medium-high and bring the mixture to a gentle simmer, stirring constantly. The sauce will begin to thicken.
Reduce the heat to low once the desired consistency is reached. Stir in the salt, white pepper (if using), and nutmeg (if using). Taste and adjust seasoning as needed.
Continue cooking for another minute or two, stirring frequently, then remove from heat.
Use immediately in your desired recipe, or let the sauce cool slightly and store it in the refrigerator for up to 3 days. Whisk to reheat if it thickens too much.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 23.5 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 609 mg | 47% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
