Ingredients for Besciamella Sauce
- 1/4 cup (57 grams) unsalted butter
- 1/4 cup (30 grams) all-purpose flour
- 4 cups (950 ml) whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
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How to Make Besciamella Sauce
- Melt 1/4 cup (57 grams) of unsalted butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup (30 grams) all-purpose flour until a smooth paste forms (this is called a roux).
- Cook the roux, stirring constantly, until it turns a light golden brown, about 6-7 minutes. This step is crucial for developing flavor.
- While the roux cooks, heat 4 cups (950 ml) whole milk in a separate saucepan until it's almost simmering (small bubbles around the edges).
- Gradually whisk in the hot milk to the roux, 1 cup at a time. Whisk continuously to prevent lumps. Work quickly to avoid scorching.
- If lumps form, increase the heat slightly and whisk vigorously to incorporate them.
- Bring the sauce to a gentle simmer, stirring constantly. Cook for 30 seconds to 1 minute, until slightly thickened.
- Remove from heat. Season generously with salt and freshly grated nutmeg to taste (start with 1/4 teaspoon of each and adjust).
- For an extra thick sauce, continue cooking over medium-high heat, whisking constantly, until it coats the back of a spoon.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
47g
Fat
77g
Carbs
5g
