Velvety Bechamel Sauce
A classic French sauce known for its creamy, smooth texture, perfect for enhancing pasta, lasagna, and casseroles.
Equipment
- medium saucepan
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 4 tablespoons Unsalted butter Forms the base of the sauce, providing richness.
- 1/4 cup All-purpose flour Thickens the sauce for the perfect consistency.
- 2 cups Whole milk Adds creaminess and smooth texture.
- to taste Salt Enhances the flavors of the sauce.
- to taste Freshly ground black pepper Adds depth and a subtle kick.
- a pinch Nutmeg (optional) Adds a warm, aromatic flavor.
Instructions
- Gather all your ingredients: unsalted butter, all-purpose flour, whole milk, salt, freshly ground black pepper, and nutmeg (if using).
- In a medium saucepan over medium heat, melt the butter until bubbly, about 1-2 minutes.
- Add the flour while whisking continuously for about 2 minutes until the mixture is smooth and bubbly.
- Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens.
- Remove from heat and season with salt, freshly ground black pepper, and nutmeg (if using). Stir well to combine.
- Adjust the consistency by adding more milk if too thick, or return to heat and cook longer if too thin.
- Your Velvety Béchamel Sauce is now ready to be used or stored.
Notes
This sauce can be customized with cheese or herbs for added flavor.