Ingredients for Bechamel Sauce
- 1/4 cup (57g) unsalted butter
- All Purpose Flour
- 2 cups (480ml) whole milk
- Pinch of freshly grated nutmeg
- Salt to taste
- Fresh Ground Pepper
How to Make Bechamel Sauce
- Melt 1/4 cup (57g) of unsalted butter in a medium-sized, heavy-bottomed saucepan over medium-low heat.
- Remove the saucepan from the heat and whisk in 1/4 cup (30g) of all-purpose flour until a smooth paste (roux) forms. This prevents lumps.
- Gradually whisk in 1 cup (240ml) of whole milk, a little at a time, ensuring each addition is fully incorporated before adding more. The residual heat from the butter and pan will begin to thicken the sauce.
- Return the saucepan to very low heat. Continue whisking in the remaining 1 cup (240ml) of whole milk, ensuring a smooth and lump-free consistency.
- Gently simmer for 2-3 minutes, whisking continuously, to cook out the raw flour taste and achieve the desired thickness.
- Season generously with salt and freshly ground black pepper to taste. Add a pinch of freshly grated nutmeg for an extra layer of warmth and flavor.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
0g
Fat
124g
Carbs
4g
