Bechamel Basic White Sauce Recipe

Ingredients for Bechamel Basic White Sauce

• 2 cups (475ml) whole milk (or milk of choice)
• Onion
• Bay Leaf
• Peppercorn
• Unsalted Butter
• 2 tablespoons (18g) all-purpose flour
• Nutmeg
• 1/4 teaspoon salt
• Pinch of freshly ground white pepper (optional)

How to Make Bechamel Basic White Sauce

1. Melt the butter in a medium saucepan over medium heat. Make sure not to burn the butter.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will remove the raw taste of the flour.
3. Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking to prevent lumps.
4. Bring the sauce to a simmer, stirring frequently. Reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened to your desired consistency (see notes below).
5. Season with salt, white pepper, and nutmeg (if using). Stir well.
6. For a thinner sauce, reduce cooking time. For a thicker sauce, continue cooking for a few extra minutes or add a bit more flour during the roux stage.
7. Remove from heat and serve immediately, or keep warm until ready to use. If you need to store it, put a piece of plastic wrap directly on the top of the sauce and refrigerate for no longer than 3-4 days.