Bechamel Sauce Recipe
This classic Bechamel Sauce, also known as White Sauce, is creamy, smooth, and simple to prepare with just a few basic ingredients. Give it a try in your next kitchen adventure—whether you're layering it in lasagna, stuffing it in cannelloni, or drizzling it over gnocchi, it's sure to elevate your dishes!
Equipment
- 1 Whisk
- 1 Saucepan
- 1 set of measuring cups and spoons
Ingredients
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 3 1/2 cups milk
- 2 pinches ground nutmeg
- 2/3 teaspoon salt
- 1 pinch freshly ground black pepper
Instructions
- Begin by heating the milk in a separate pot so it's warm when you add it to the butter-flour mixture.
- In another pot, melt the butter over medium heat. Once melted, add the flour and nutmeg. Stir well with a whisk for about 1 to 2 minutes, until the mixture is smooth.
- Gradually add the warm milk in four stages, continuously stirring to prevent any lumps from forming.
- Once all the milk is incorporated, add the salt and pepper, and continue whisking until the sauce thickens. After it thickens, cook for an additional two minutes.
- If not using immediately, cover the surface of the sauce with plastic wrap directly on the sauce to prevent a skin from forming. The sauce can be stored in the refrigerator for up to three days.