Easy Bechamel Sauce

Bechamel is a classic white sauce used as a base or additive in many French dishes, and with just a few simple ingredients and tools, you can make a very thick version of it in your kitchen.

Follow the steps in this recipe and impress your family and friends with your culinary skills. Let's get started!

How to Make Bechamel

Note: The full instructions are provided in the recipe card below.

In a medium saucepan, heat the milk until simmering. In a medium sauté pan, melt the butter and slowly incorporate the flour, constantly whisking over low heat to make a blond roux.

Slowly incorporate 1 cup (0.24 l) of the heated milk into the roux, whisking constantly. Cook over low heat for 10 minutes until the mixture becomes a paste-like consistency. Slowly incorporate the remaining milk whisks until smooth.

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Recipe

Bechamel

by Camila Benitez

Bechamel is a classic white sauce used as a base or additive in many French dishes, and with just a few simple ingredients and tools, you can make a very thick version of it in your kitchen. Follow the steps in this recipe and impress your family and friends with your culinary skills. Let's get started!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Sauce

Cuisine French

Servings 2.5 Cups

Calories 561 kcal

Equipment

• Liquid Measuring Cups
• saucepan
• Saute pan

Ingredients

  

1x2x3x

• ▢ 4 cups whole milk
• ▢ ½ cup (1 stick) unsalted butter
• ▢ ½ all-purpose flour sifted
• ▢ Pinch of freshly grated nutmeg
• ▢ ¼ teaspoon Ground Black Pepper
• ▢ 1 teaspoon kosher salt , to taste

Instructions

 

• In a medium saucepan, heat the milk until simmering. In a medium sauté pan, melt the butter and slowly incorporate the flour, constantly whisking over low heat to make a blond roux. Slowly incorporate 1 cup (0.24 l) of the heated milk into the roux, whisking constantly. Cook over low heat for 10 minutes until the mixture becomes a paste-like consistency. Slowly incorporate the remaining milk whisks until smooth.

Notes

How to Store & Re-Heat

To store: Allow it to cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to three days. Before using it again, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out.

To reheat: Place it in a saucepan over low heat. Stir occasionally until the sauce is heated through and smooth. Be careful not to overheat the sauce, as it can become too thick or develop skin on top. If the sauce appears too thick, you can add a splash of milk to thin it out. Once the sauce is heated, you can use it in your recipe or serve it as a side sauce. Be sure to store any leftover sauce in an airtight container in the refrigerator.

Make-Ahead

You can make Bechamel sauce ahead of time and store it in the refrigerator until ready to use. To prevent skin from forming on the sauce, cover it with plastic wrap or wax paper pressed directly onto the surface of the sauce. When ready to use the sauce, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out. Making Bechamel sauce ahead of time can save you time and make meal preparation easier, especially if you plan to use it in casseroles or pasta dishes.

Nutrition

Nutrition Facts

Bechamel

Amount per Serving

Calories

561

% Daily Value*

Fat

 

49

g

75

%

Saturated Fat

 

31

g

194

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

12

g

Cholesterol

 

144

mg

48

%

Sodium

 

1084

mg

47

%

Potassium

 

600

mg

17

%

Carbohydrates

 

19

g

6

%

Fiber

 

0.1

g

0

%

Sugar

 

19

g

21

%

Protein

 

13

g

26

%

Vitamin A

 

1768

IU

35

%

Calcium

 

493

mg

49

%

Iron

 

0.04

mg

0

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.