Ingredients for Bechamel White Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 garlic clove, minced
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How to Make Bechamel White Sauce
- Melt 2 tablespoons of butter in a small saucepan over medium-low heat. Avoid browning the butter.
- Whisk in 2 tablespoons of all-purpose flour, stirring constantly for 2-3 minutes to create a roux. This will prevent lumps.
- Gradually whisk in 2 cups of milk, ensuring there are no lumps. Continue whisking constantly.
- Bring the mixture to a simmer, whisking continuously. Reduce heat to low and continue to whisk for 8-15 minutes, or until the sauce has thickened to your desired consistency. Add 1 tablespoon to 1/4 cup more milk if needed to reach desired consistency.
- Remove from heat and stir in 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of dried oregano, and 1 clove of minced garlic. Taste and adjust seasonings as needed.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
0g
Fat
50g
Carbs
4g
