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Béchamel Sauce
A roux with equal amounts of butter and flour to which milk is added until a thick sauce forms.
Course
Sauce
Cuisine
French
Prep Time
1
minute
minute
Cook Time
10
minutes
minutes
Total Time
11
minutes
minutes
Servings
4
cups
Author
Connie Veneracion
Ingredients
⅓
cup
butter
⅓
cup
all-purpose flour
3
cups
milk
fullfat milk was used here
salt
pepper
nutmeg
Instructions
In a saucepan, melt the butter.
Add the flour, all at once.
Stir the butter and flour mixture until smooth.
Cook over medium heat, stirring occasionally, for five minutes to make a blonde roux.
Pour the milk in a thin stream, mixing as you pour. Don't worry if the mixture turns out something like mashed potato at this point.
Keep pouring the milk, and stirring, until all the milk has been fully incorpotated.
Season the Béchamel sauce with salt (see notes after the recipe) and pepper.
Stir in a pinch of grated nutmeg.
Notes
We use herb salt at home and that was what went into the Béchamel sauce. You may use plain salt.