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Sauce bechamel ready to be served.

Sauce Béchamel:

Classic béchamel sauce: simple ingredients, precise technique, and a smooth, creamy result explained step by step.
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Prep Time 2 minutes
Cook Time 30 minutes
Course: Sauces
Cuisine: French cuisine
Ingredients Method

Ingredients
  

  • 500 mL Milk
  • 45 g All-purpose (AP) wheat flour
  • 45 g Butter
  • Salt To taste
  • Nutmeg To taste
  • White peppercorn To taste

Method
 

  1. Prepare your ingridinets.
    Ingredients for béchamel sauce: milk, flour, butter, freshly grated nutmeg, and white peppercorns arranged together.
  2. In a saucepan, over a low-to-medium heat, bring the milk to a simmer. Whisk the milk from time to time to prevent a skin from forming.
  3. Melt the butter in a saucepan over low-to-medium heat. Add all the flour and stir continuously for 1 to 3 minutes. Be sure not to brown the roux. After around 3 minutes, remove the pan from the heat and let it cool slightly.
    Flour is gradually added to melted butter while stirring continuously, forming a smooth, pale roux over gentle heat.
  4. Gradually add the warm milk while whisking constantly to prevent lumps. After adding 3–4ladles of milk and incorporating them into the sauce, you can add the remaining milk at once.
    Cook the sauce gently for around 30-40 minutes , skimming off the skin that will form.
    Warm milk is gradually whisked into the roux, transforming it into a smooth, creamy béchamel sauce.
  5. Cook the sauce gently for around 30-40 minutes , skimming off the skin that will form.
  6. Season to taste with salt, white pepper, and freshly grated nutmeg.
  7. Enjoy you sauce Béchamel .
    Sauce bechamel ready to be served.