Classic Gruyère Béchamel Sauce
A creamy and rich sauce made with Gruyère cheese, perfect for enhancing pasta, casseroles, and gratins.
Equipment
- medium saucepan
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 2 tablespoons Unsalted butter Base for the roux, providing richness and flavor.
- 2 tablespoons All-purpose flour Thickens the sauce for a smooth texture.
- 2 cups Whole milk Adds creaminess and helps create a velvety sauce.
- 1/2 teaspoon Salt Enhances the flavors of the sauce.
- 1/4 teaspoon Ground white pepper Adds subtle spice without altering the sauce's color.
- 1/4 teaspoon Ground nutmeg Gives a warm, aromatic flavor that complements the cheese.
- 1 cup Gruyère cheese, grated Adds a nutty, creamy taste that elevates the sauce.
Instructions
- Gather all your ingredients: unsalted butter, all-purpose flour, whole milk, salt, white pepper, nutmeg, and Gruyère cheese.
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for about 1-2 minutes to create a roux.
- Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens, about 5-7 minutes.
- Remove the saucepan from heat and stir in the grated Gruyère cheese until melted and smooth.
- Add the salt, white pepper, and nutmeg. Stir well and let the sauce simmer gently for another 2-3 minutes.
- Your Classic Gruyère Béchamel Sauce is now ready to use!
Notes
This sauce is versatile and can be used in various dishes like pasta, casseroles, and gratins.