Creamy Béchamel Sauce
Creamy Béchamel Sauce is a classic, smooth white sauce that serves as a perfect base for many dishes like lasagna and casseroles.
Equipment
- saucepan
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 50 g unsalted butter Melted to form the base of the sauce.
- 50 g flour Creates a roux to thicken the sauce.
- 500 ml milk Adds creaminess and smooth texture.
- pinch nutmeg Enhances flavor with a subtle warmth.
- to taste salt and pepper Seasoning to enhance the overall taste.
Instructions
- Melt the unsalted butter in a saucepan over medium heat, making sure it does not brown.
- Add the flour to the melted butter and stir well to create a smooth paste (roux). Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Gradually add the milk while continuously whisking to prevent lumps. Bring the mixture to a boil, stirring constantly, until the sauce thickens.
- Season with a pinch of nutmeg, salt, and pepper to taste. Let the Béchamel sauce simmer on low heat for about 5 minutes to enhance the flavor.
- Use the creamy Béchamel sauce immediately or store it in an airtight container in the refrigerator.
Notes
This classic Béchamel sauce is perfect for lasagna, casseroles, or as a base for other sauces like Mornay sauce.