International Cuisine > French Cuisine > Sauces (French) > Béchamel Sauce Recipe

Classic French Béchamel Sauce

Discover the secrets to crafting a perfect, creamy Béchamel sauce, a cornerstone of French cuisine. This simple yet versatile sauce can elevate countless dishes. Learn how to achieve a smooth, lump-free texture every time with our detailed recipe and helpful tips.

Prep Time
5 minutes
Cook Time
15 minutes
Servings
About 750ml of sauce
Ingredients
  • 50 g Unsalted Butter
  • 50 g All-Purpose Flour
  • 750 ml Whole Milk
  • 1 Pinch of Salt
  • 1 Pinch of White Pepper
  • 1 Pinch of Nutmeg

Step 1: Create the Roux

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2-3 minutes. This creates a roux, which is the base for thickening the sauce. Ensure the roux is smooth and cooked through; it should have a sandy texture and a slightly nutty aroma. Avoid browning the roux, as this will affect the color and flavor of the Béchamel.

Step 2: Incorporate the Milk

Gradually pour in the warm milk, whisking constantly to prevent lumps from forming. Start with a small amount of milk, whisking until it is fully incorporated into the roux. Then, add the remaining milk in a slow and steady stream, continuing to whisk vigorously.

Step 3: Simmer and Thicken

Reduce the heat to low and simmer the sauce, stirring occasionally, for about 10-15 minutes, or until it has thickened to your desired consistency. The sauce should be smooth and coat the back of a spoon. If the sauce becomes too thick, add a little more milk to thin it out.

Step 4: Season and Finish

Remove the saucepan from the heat and season the Béchamel sauce with salt, white pepper, and a pinch of nutmeg. Stir well to combine the seasonings. Taste and adjust the seasoning as needed. White pepper is preferred for its subtle flavor and to maintain the sauce's creamy white color.

Serving Suggestions

Béchamel sauce is incredibly versatile and can be used in various dishes, such as lasagna, gratins, croque monsieur, and creamed vegetables. It can also be used as a base for other sauces, such as Mornay sauce (with cheese) or Soubise sauce (with onions).

Nutrition Facts (Estimated per 100g)

  • Calories: Approximately 80-100 kcal
  • Fat: 6-8g
  • Saturated Fat: 4-5g
  • Carbohydrates: 4-6g
  • Protein: 2-3g
Note: These values are estimates and can vary based on the specific ingredients used and the milk fat content.

Other Important Considerations for Nutrition

While Béchamel sauce is a delicious addition to many dishes, it is relatively high in fat due to the butter and milk. Consider using low-fat milk to reduce the fat content. Be mindful of portion sizes and balance your meal with plenty of vegetables and lean protein.

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FAQ

  • How do I prevent lumps in my Béchamel sauce?

    The key to preventing lumps is to whisk continuously while adding the milk to the roux. Also, ensure the roux is smooth and cooked through before adding the milk. Using warm milk can also help prevent lumps.
  • Can I use a different type of milk?

    Yes, you can use different types of milk, such as skim milk or plant-based milk alternatives. However, using whole milk will result in a richer and creamier sauce. The fat content in the milk contributes to the sauce's texture and flavor.
  • How long can I store Béchamel sauce?

    Béchamel sauce can be stored in an airtight container in the refrigerator for up to 3 days. To prevent a skin from forming on top, press a piece of plastic wrap directly onto the surface of the sauce before refrigerating. Reheat gently over low heat, whisking occasionally, until smooth.