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Velvety Béchamel Sauce

Velvety Béchamel Sauce

A classic French sauce known for its creamy texture and rich flavor, perfect for enhancing various dishes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Sauce
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

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.

Equipment

  • medium saucepan
  • whisk
  • measuring cups
  • Measuring spoons

Method
 

  1. Gather all your ingredients: unsalted butter, all-purpose flour, whole milk, salt, freshly ground black pepper, and nutmeg if desired.
  2. In a medium saucepan over medium heat, melt the unsalted butter until bubbly but not browned.
  3. 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.
  4. Gradually whisk in the whole milk, continuing to whisk until the mixture is smooth and begins to thicken, about 3-5 minutes.
  5. Season the sauce with salt, freshly ground black pepper, and nutmeg if using. Stir well to combine.
  6. Let the béchamel sauce simmer for an additional 2-3 minutes, stirring occasionally until it reaches your desired thickness.
  7. 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.