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Dorothy Thomas

Bechamel Sauce Recipe

A classic French white sauce made with butter, flour, and milk, used as a base for many dishes like lasagna, mac and cheese, and gratins.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Base for Main Dishes, Sauce, Side Dish
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Unsalted butter
  • 2 tbsp All-purpose flour
  • 2 cups Whole milk
  • ½ tsp Salt
  • ¼ tsp White pepper (or black pepper)
  • A pinch Nutmeg (optional)

Equipment

  • Medium saucepan
  • Whisk
  • wooden spoon

Method
 

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the flour and whisk continuously for 1-2 minutes until it forms a smooth paste (roux). Avoid browning.
  3. Slowly pour in the milk while whisking constantly to prevent lumps.
  4. Cook for 5-7 minutes, stirring frequently, until the sauce thickens to a creamy consistency.
  5. Add salt, pepper, and nutmeg (if using). Adjust seasoning to taste.
  6. Use immediately in recipes or cover with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate for up to 3 days.

Notes

  • For a richer sauce, replace some milk with cream.
  • For a dairy-free version, use plant-based butter and milk.
  • If lumps form, strain the sauce through a fine-mesh sieve.
  • Storage: Reheat gently with a splash of milk to restore creaminess.