Béchamel Sauce

Béchamel Sauce is one of the five "mother sauces" of classical French cuisine, and is a creamy white sauce made from a roux—a mixture of butter and flour—and milk. It can be used as a base for other sauces and dishes, such as a lasagna.

Melt <quantity>½<unit>cup</unit></quantity> of butter in a large heavy bottom saucepan over low heat

Add <quantity>2/3<unit>cup</unit></quantity> of all-purpose flour. Stir to combine the flour and melted butter. Cook for 5m, whisking constantly to cook the flour

Add <quantity>1<unit>L</unit></quantity> of milk, gradually, while whisking constantly to avoid lumps

Add salt to taste and cook until the desired thickness point. The longer you cook, the thicker it will get. Keep stirring so it doesn't stick to the bottom

Add <quantity>½<unit>tsp</unit></quantity> of ground nutmeg and stir to combine

Transfer the sauce to a container and cover with cling film, pressing it against the sauce so it doesn't form a film. The béchamel sauce is ready

Use immediately or keep refrigerated for up to 3d

Enjoy using it in lasagnas or as a base for other dishes and sauces!

Sous AI ✨

I'm here to answer any questions you have about Béchamel Sauce. Try me!