Description
Classic Béchamel Sauce in 4 steps. One of the Mother Sauces of classic French cooking, Béchamel, also known as White Sauce, is the gateway to literally thousands of dishes in the great big world of cuisine!
Ingredients
Units
Scale
- 5 tablespoons butter (70 grams)
- 4 tablespoons flour (70 grams)
- 4 cups milk (1 litre)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
Instructions
- Melt butter in a medium saucepan over medium heat.
- Add flour, whisk to combine, toast roux for two to three minutes to cook, whisking regularly so it doesn’t burn or brown. you will know the flour is well cooked when your roux starts to smell like cookies.
- Whisk in cold milk, in two measures, and thicken over medium-high heat for 3 – 5 minutes, whisking regularly so your sauce doesn’t settle and scorach.
- Season with salt, pepper and nutmeg to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauces
- Method: Boiling
- Cuisine: French