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Creamy Béchamel Sauce

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauce
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

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.

Equipment

  • saucepan
  • whisk
  • measuring cups
  • Measuring spoons

Method
 

  1. Melt the unsalted butter in a saucepan over medium heat, making sure it does not brown.
  2. 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.
  3. Gradually add the milk while continuously whisking to prevent lumps. Bring the mixture to a boil, stirring constantly, until the sauce thickens.
  4. 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.
  5. 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.