Ingredients for Bechamel Basic White Sauce
- 2 cups milk
- 1/4 small onion
- 1 bay leaf
- 2-3 black peppercorns
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
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How to Make Bechamel Basic White Sauce
- Melt the butter in a medium saucepan over medium heat. Make sure not to burn the butter.
- 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.
- Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking to prevent lumps.
- 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).
- Season with salt, white pepper, and nutmeg (if using). Stir well.
- 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.
- 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.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
27g
Carbs
2g
