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Béchamel sauce, also known as white sauce, is a classic French all-purpose sauce made from butter, flour, and milk. This easy béchamel recipe will have you making an amazing sauce in no time!
For even more delicious sauce options, don’t miss my roasted garlic aioli recipe, perfect for dipping, and my rich and creamy homemade Alfredo sauce, ideal for pasta nights!
A CLASSIC BECHAMEL RECIPE
When it comes to the classics, it doesn’t get much better than béchamel sauce.This sauce is one of the most versatile sauces in any kitchen. It’s all about working the roux and adding your hot milk, bit by bit, so it doesn’t burn.
The sauce is actually the base for a range of recipes, such as Creamed Spinach and Lasagna. Made from butter, milk, flour, and salt, bechamel is a creamy sauce you’ll use again and again.
Last night I had some rotini pasta on the stove and wasn’t sure how I was going to serve it until I saw a bag of mushrooms. I quickly prepared the Bechamel Sauce as always, stirred in the mushrooms, and a couple minutes later I had a delicious sauce to go with our dinner.
There are lots of other dishes that work well with a Béchamel, but my favorite one is this Italian Sausage and Eggplant Casserole!
ENJOY!
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Béchamel Sauce
Ingredients
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups hot milk
- 1 teaspoon salt
- fresh ground black pepper, to taste
- ¼ teaspoon grated nutmeg, optional
Instructions
- Make a roux. Begin by melting the butter over medium-low heat. Once melted, whisk in the flour; whisk until all lumps have disappeared and the mixture turns a light brown color, about 5 minutes.
- Add milk. Pour in the hot milk, a little bit at a time, and continue to whisk until smooth. Bring the sauce to a boil and cook for 8 minutes, stirring constantly, or until sauce is thickened.
- Season and serve. Remove from the heat and stir in salt, pepper, and nutmeg. Set aside until ready to use.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Have tried this with Almond milk?
No, I have not tried making this with nut milk.
Has anyone used nut milk on this yet and does it work?
Question;
Can I prepare the sauce and use it another day, or I have to use it right away?
Thank you
Hi Dalila! You can make it up to a day ahead of time, but make sure to quickly cool it right after cooking it… you can quickly cool it over an ice bath. Cover it with plastic wrap to prevent a skin forming, and refrigerate right away.