Ingredients
Equipment
Instructions
Make the Roux:
- In a medium saucepan, melt the butter over medium heat.60 G Butter
- Once the butter is fully melted and slightly bubbly, immediately add the flour.60 G Flour
- Whisk vigorously and continuously to combine the flour with the butter, creating a smooth paste (this is your "roux"). Cook the roux for 1 to 2 minutes, whisking constantly, to cook out the raw flour taste. The roux should remain light in color – do not let it brown.
Add the Milk:
- Gradually pour the cold milk into the roux while vigorously whisking.1 Lt Milk
- Continue to whisk constantly to ensure there are no lumps and the sauce remains smooth. At first, it might look clumpy, but keep whisking, it will become smooth!
Simmer, Thicken and Season:
- Continue stirring the sauce over medium heat. Bring it to a gentle simmer.
- Once simmering, reduce the heat to low and continue stirring (or whisking) until the sauce reaches your desired consistency – it should be thick enough to coat the back of a spoon. This usually takes about 5-10 minutes of simmering after the milk has been incorporated.
- Season with salt and a pinch of ground nutmeg and boil until desired consistency.¼ Tsp Salt, ¼ Tsp Nutmeg
Taste and adjust:
- Taste and adjust seasonings as needed.
- Remove the sauce from the heat.
Nutrition
Notes
Tips for a Perfect Béchamel:
- Whisk, Whisk, Whisk! Consistent whisking is your best friend for a lump-free sauce, especially when adding the milk.
- Cold Milk is Key: Using cold milk helps prevent lumps as it gives the flour time to disperse before thickening.
- Don't Overcook the Roux: For Béchamel, you want a white roux. Cook just long enough to remove the raw flour taste, without letting it brown.
- Adjust Consistency: If your sauce is too thick, whisk in a little more warm milk. If it's too thin, simmer it for a few more minutes while stirring until it thickens.
