Classic Béchamel Sauce
Master the art of classic French Béchamel sauce in just 15 minutes! A velvety, foolproof white sauce perfect for lasagna, casseroles, pasta dishes, Gratin dishes and mac and cheese.
Ingredients
- 2 cups whole milk, room temperature
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 pinch nutmeg
Instructions
- Add the milk to a measuring cup and allow it to come to room temperature or you can warm it in a separate saucepan. Do not allow it to boil.
- Melt the butter in a saucepan over medium-low heat and then whisk in the flour and whisk until the butter and flour form a smooth roux. The roux should be pale in color.
- Gradually whisk in the milk until the roux and milk are smooth.
- Add the nutmeg and cook, whisking often, until the sauce thickens enough to coat the back of a spoon about 5-8 minutes. The sauce should pour from the spoon smoothly, not in clumps.
- Use the sauce immediately. If you need to wait, cover the sauce with plastic wrap to avoid the sauce forming a skin. If this does happen, rewarm the sauce and whisk it briskly, then use.
