Description
This classic Bechamel Sauce, also known as white sauce, is a foundational sauce in French cuisine and a versatile ingredient for countless dishes. This simple recipe guides you through the steps to create a smooth and creamy bechamel that’s perfect for lasagna, macaroni and cheese, creamy soups, and more.
Ingredients
Units
Scale
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt, or to taste
Instructions
- Make Roux: Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 2-3 minutes.
- Add Milk and Seasonings: Gradually whisk in milk until smooth. Stir in nutmeg and salt. Cook for 5 minutes, whisking occasionally, until the sauce thickens.
Notes
- Store leftover bechamel sauce in an airtight container in the refrigerator for 4-5 days.
- Place plastic wrap directly on the surface of the sauce to prevent a skin from forming.
Nutrition
- Serving Size: 1 serving
- Calories: 2g
- Sugar: 66g
- Sodium: 4mg
- Fat: 2g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 3g
- Carbohydrates: 0g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 11mg
