Description
Classic French Béchamel Sauce made with butter, flour, and milk, seasoned with nutmeg, salt, and pepper. Perfect as a versatile creamy base for various dishes such as casseroles, gratins, and pasta sauces.
Ingredients
Scale
Ingredients
- 8 tablespoons butter
- ¾ cup all-purpose flour
- 4 ½ cups milk
- 1/8 teaspoon ground nutmeg (or more to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
- Melt butter: In a saucepan with a capacity of at least 2 quarts, melt the butter over medium heat until fully melted and starting to foam.
- Cook flour: Whisk the flour into the melted butter and continue to whisk constantly for 2 to 4 minutes. Be careful not to let the flour brown; the mixture should remain pale to ensure the sauce stays white and smooth.
- Add milk gradually: Slowly whisk the milk into the flour-butter mixture, taking care to avoid lumps. Once all the milk is incorporated, reduce the heat to medium-low and simmer the sauce, whisking constantly, until it thickens. This usually takes about 5 minutes. If the sauce hasn’t thickened, increase the heat slightly to just below boiling.
- Adjust consistency: If the sauce is thicker than desired, gradually whisk in additional milk a little at a time until you achieve the desired creaminess and consistency.
- Season: Add ground nutmeg, salt, and pepper to taste. Stir well and use as a base for your favorite recipes or enjoy as is.
Notes
- Ensure constant whisking to prevent lumps and scorching at the bottom of the pan.
- Use whole milk for a richer sauce; low-fat milk will produce a lighter texture.
- For a thinner sauce, gradually add more milk as needed after cooking.
- This sauce can be stored in the refrigerator for up to 3 days; reheat gently while whisking to prevent separation.
- Nutmeg is traditional but optional; it adds a subtle warmth and depth to the flavor.
