Velvety Béchamel Sauce
A classic French sauce known for its creamy texture and rich flavor, perfect for enhancing various dishes.
Equipment
- medium saucepan
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 4 tablespoons Unsalted butter Provides richness and flavor.
- 1/4 cup All-purpose flour Helps to thicken the sauce.
- 2 cups Whole milk Adds creaminess and depth.
- to taste pinch Salt Enhances the flavors.
- to taste pinch Freshly ground black pepper Adds a subtle kick.
- to taste 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 desired.
- In a medium saucepan over medium heat, melt the unsalted butter until bubbly but not browned.
- Add the all-purpose flour to the melted butter while whisking continuously to form a roux. Cook for about 2 minutes until golden and fragrant.
- Gradually whisk in the whole milk, continuing to whisk until the mixture is smooth and begins to thicken, about 3-5 minutes.
- Season the sauce with salt, freshly ground black pepper, and nutmeg if using. Stir well to combine.
- Let the béchamel sauce simmer for an additional 2-3 minutes, stirring occasionally until it reaches your desired thickness.
- Remove from heat and use immediately or store for later use.
Notes
Béchamel sauce can be made ahead of time and stored in the refrigerator. To prevent a skin from forming, place plastic wrap directly on the surface before sealing.