Béchamel Sauce
The essential French mother sauce – a smooth, rich white sauce built from a classic roux and seasoned milk.
- 15 min
- 161 kcal / serving
- easy
- vegetarian
- Protein
- 5.2 g
- Fat
- 10.6 g
- Carbs
- 11.8 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 30 g butter
- 30 g wheat flour
- 500 ml milk (warm)
- 1/4 tsp salt
- 1 pinch nutmeg (freshly grated)
- 1 pinch white pepper
Method
- Melt the butter in a small saucepan over medium heat, ensuring it does not brown or burn.
- Dump all the wheat flour into the melted butter at once and whisk vigorously to form a smooth, lump-free roux paste.
- Cook the roux for 1-2 minutes while stirring constantly to eliminate the raw flour taste, letting it bubble gently.
- Gradually pour in the warm milk in a slow, steady stream while whisking continuously and vigorously to prevent lumps.
- Bring the sauce to a gentle boil, then reduce heat to low and simmer for 5-8 minutes, stirring often until thickened and velvety.
- Remove the saucepan from the heat and season the béchamel sauce with the salt, white pepper, and freshly grated nutmeg. Makes about 4 servings.
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