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Bechamel sauce

Béchamel sauce

Béchamel sauce, or white sauce, is a key ingredient in many French and Italian dishes. Learn to make béchamel quickly, easily, and without lumps.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients
  

  • 5 tbsp all purpose flour
  • 3,5 tbsp butter
  • 2 cups (approx. 500 ml) milk
  • Salt

Instructions
 

  • Melt your butter in a saucepan over medium heat
    Making bechamel sauce - melting the butter
  • Make a light roux by mixing in the flour and cooking it for 2-3 minutes. What you want is a very light, golden-yellow color. Stir it frequently to prevent it from burning.
    Roux for bechamel sauce
  • And here is the trick to making a smooth béchamel sauce: Use very hot milk, just below its boiling point. Pour it into the roux all at once, and whisk quickly.
    Cooking bechamel saucce
  • Cook your béchamel sauce over very low heat, whisking it regularly for a few minutes. It’s ready when it thickens and coats the back of a wooden spoon.
    If for any reason you find that your béchamel has become lumpy, just use an immersion blender and it’ll smooth it out in no time.
    Testing bechamel sauce
  • Season with salt and grated nutmeg.
    Bechamel sauce
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