Classic Béchamel Sauce
A creamy, white sauce made from butter, flour, and milk, serving as a base for many dishes.
Equipment
- medium-sized saucepan
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 50 g Unsalted butter Essential for creating a smooth base.
- 50 g All-purpose flour Used to thicken the sauce.
- 500 ml Whole milk Preferred for its creaminess.
- 1 pinch Nutmeg Adds a warm, aromatic flavor.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
Instructions
- Gather all your ingredients: unsalted butter, all-purpose flour, whole milk, nutmeg, salt, and pepper.
- Melt the unsalted butter in a medium-sized saucepan over medium heat, stirring gently.
- Add the flour to the melted butter and whisk together to form a roux. Cook for about two minutes until it turns light golden.
- Slowly pour in the whole milk while whisking continuously to avoid lumps. Keep whisking until the mixture is smooth and starts to thicken.
- Season the sauce with a pinch of nutmeg, salt, and pepper to taste. Stir well to combine.
- Let the sauce simmer on low heat for about 5 to 10 minutes, stirring occasionally until it reaches your desired thickness.
Notes
Classic Béchamel Sauce is a foundational sauce in French cuisine, perfect for enhancing various dishes.