Béchamel Sauce
Learn how to make Béchamel sauce using 4 simple ingredients in just a few easy steps! Béchamel sauce makes a perfect cream sauce for pasta, casseroles, gravy, and more.
Equipment
- 1 whisk or spoon
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups milk
- sea salt to taste
Instructions
- Melt butter in a skillet over medium heat.2 Tablespoons butter, 2 Tablespoons flour
- Once the butter melts, sprinkle flour over the butter. Cook for 3-5 minutes to form a paste-like consistency (this is your roux). It is ready when it has a slight nutty smell but is still pale in color.
- Reduce the heat to low. Slowly and gradually add in milk while whisking. Whisk now and then as the sauce begins to thicken.2 cups milk, sea salt to taste
- When the sauce is ready, it will be thick enough to cling to the back of a spoon or your whisk, about 20 minutes. You can continue to thicken it by cooking it further, if desired. Sprinkle with sea salt to taste, and your béchamel sauce is done.
Video
Notes
- When adding the milk to the roux, be sure to turn down the heat and add your milk slowly! The milk may curdle if it is added too quickly.
- When a roux is finished, it should have a slightly nutty smell. This means the flour has cooked through and the butter has slightly browned.
- Don't let your roux brown too much. For a béchamel you want a "light" or white roux, which should take about 5 minutes.
- Béchamel sauce is finished when it perfectly clings to the back of a spoon or whisk. This ensures a nice, thick sauce ready to use!
- Warm the milk before adding it to the roux. This makes it easier to incorporate all the ingredients. I like to do this gently over low heat on the stove or in the microwave.
Nutrition
Calories: 617kcalCarbohydrates: 46gProtein: 19gFat: 40gSaturated Fat: 24gCholesterol: 112mgSodium: 214mgPotassium: 644mgFiber: 1gSugar: 25gVitamin A: 1529IUCalcium: 551mgIron: 1mg
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