🇫🇷 Classic Béchamel Sauce Recipe
Makes: ~2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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2 cups milk (warm or room temperature)
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Salt and white pepper, to taste
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Optional: a pinch of nutmeg
🥣 Instructions
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Make the roux:
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In a saucepan, melt butter over medium heat.
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Add flour and whisk continuously for 1–2 minutes, until smooth and slightly bubbly.
(Don’t let it brown — this keeps the sauce white.)
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Add milk:
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Slowly pour in warm milk, whisking constantly to prevent lumps.
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Continue whisking until the sauce thickens and becomes smooth (about 5–7 minutes).
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Season:
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Add salt, white pepper, and a pinch of nutmeg if desired.
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Serve or use immediately:
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Use warm as a base for other sauces (like cheese sauce), or pour over vegetables, pasta, or baked dishes.
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✨ Tips
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Consistency:
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For thicker sauce, simmer longer.
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For thinner sauce, whisk in a bit more milk.
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Cheese upgrade: Stir in grated cheese (like Gruyère or cheddar) to make a Mornay sauce.
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Storage: Keeps up to 3 days in the fridge; reheat gently with a splash of milk.
Would you like me to generate an image of silky béchamel sauce being whisked in a pan — creamy and smooth?
