Classic Béchamel Sauce
A simple and versatile French white sauce made from butter, flour, and milk, perfect for layering in lasagna or drizzling over vegetables.
Ingredients
Main Ingredients
- 2 tablespoons butter Salted or unsalted
- 2 tablespoons all-purpose flour Regular all-purpose flour
- 2 cups milk Whole milk provides the best flavor
Seasonings
- to taste Salt
- to taste Pepper
- a pinch nutmeg Optional, but adds a nice flavor
Instructions
Preparation
- In a saucepan over medium heat, melt the butter until bubbly but not browned.
- Add the flour all at once and whisk vigorously for about 2 minutes to cook the flour.
- Slowly pour in the milk while continuously whisking to avoid lumps.
- Continue to cook and stir until the sauce thickens and coats the back of a spoon.
- Season with salt, pepper, and nutmeg. Remove from heat and use as desired.
Notes
Store in the fridge for up to four days. Reheat slowly and stir in a splash of milk if it thickens too much. Not suitable for freezing as it can become grainy.