Béchamel Sauce
🥫 SauceБГ
Prep5 min
Cook15 min
Total20 min
The mother of all white sauces — butter, flour, and warm milk whisked into a silky, versatile cream sauce. The base for lasagna, moussaka, and mac and cheese.
Ingredients
Serves:4
Ingredients
- 50 g unsalted butter
- 50 g plain flour
- 500 ml whole milk
- 0.5 tsp salt
- 0.25 tsp white pepper
- 1 pinch nutmeg
Nutrition (estimated)
high confidence213kcal · per serving
5.4g
Protein
15.6g
Carbs
14.8g
Fat
Recipe total: 854 kcal · P 21.6g · C 62.2g · F 59.3g
Estimated from 6 of 6 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Melt butter in a heavy-bottomed saucepan over medium heat.
- 2Add flour all at once and whisk constantly for 2 minutes to cook out the raw flour taste (this is the roux).
- 3Gradually pour in the warm milk, whisking continuously to prevent lumps.
- 4Continue whisking over medium heat until the sauce thickens and comes to a gentle simmer, about 5 minutes.
- 5Season with salt, white pepper, and a grating of nutmeg. Use immediately or press plastic wrap directly onto the surface to prevent a skin forming.
frenchwhite-saucemother-saucecreamybakingclassic
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