Classic Béchamel Sauce Recipe (White Sauce)

This Classic Béchamel Sauce calls for simple ingredients and is incredibly easy. A simple white sauce you can make in minutes.

What Is Béchamel Sauce?

A béchamel or “white sauce” is one of 5 classic “mother sauces”. It consists of simple ingredients like; butter, flour, milk and a pinch of nutmeg. It can be used as is or mixed with herbs or pestos. Typically I like to use it in lasagnas but it’s the perfect blank canvas for whatever your needs are. 

Add fresh herbs or pestos to it for a burst of herbaceous freshness.

To Make This Classic Béchamel Sauce You Will Need:

• unsalted butter
• unbleached all-purpose flour
• whole milk
• kosher salt
• black pepper
• nutmeg (whole clove)

In a 10-inch skillet, over medium-low heat, melt 2 tablespoons unsalted butter.

Sprinkle in 1/4 cup unbleached all-purpose flour and whisk to incorporate.

Continue whisking while slowly pouring in 1-1/4 cup whole milk. Whisk, whisk and whisk some more until there are no visual lumps.

Season with 1/4 teaspoon kosher salt, 1/8 teaspoon ground black pepper and grate in a pinch or so of fresh nutmeg. The nutmeg adds a subtle warmth to the sauce.

Whisk continuously until the sauce starts to thicken. This should only take a few minutes.

Perfection!

Remove off of the heat, taste and adjust the seasoning to your preference.

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Enjoy! And if you give this Classic Béchamel Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 20 servings

Classic Béchamel Sauce Recipe (White Sauce)

This Classic Béchamel Sauce calls for simple ingredients and is incredibly easy. A simple white sauce you can make in minutes.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Ingredients

• 2 tablespoons unsalted butter
• 1/4 cup unbleached all-purpose flour
• 1¼ cup whole milk
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper, freshly ground
• 1 pinch nutmeg, freshly grated

Instructions 

• In a 10-inch skillet, over medium heat, melt 2 tablespoons of butter.
• Sprinkle in flour and whisk, cooking for 1 to 2 minutes.
• While whisking, pour in milk. Whisk slightly aggressively to break up any lumps until smooth.
• Heat, while continuing to whisk until the sauce begins to thicken. About 2 to 4 minutes.
• Remove off of the heat and season with salt, pepper and nutmeg.

Serving: 1tablespoon, Calories: 25kcal, Carbohydrates: 2g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.05g, Cholesterol: 5mg, Sodium: 35mg, Potassium: 25mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 60IU, Vitamin C: 0.002mg, Calcium: 19mg, Iron: 0.1mg

Author: Laurie McNamara

Course: Kitchen Basics

Cuisine: Italian