Description
A step-by-step guide to creating the smooth, creamy base for numerous dishes.
Ingredients
- Butter: 5 tablespoons
- Flour: ¼ cup all-purpose
- Milk: 1 quart
- Salt: 1 teaspoon, adjust to taste
- Nutmeg: ¼ teaspoon, freshly grated
Instructions
- Begin by melting the butter in a medium saucepan over medium heat. Ensure the butter does not brown, as this could alter the flavor of your Béchamel.
- Sprinkle the flour over the melted butter, whisking continuously to form a smooth paste. This mixture, known as a roux, is the thickening base for your sauce.
- Gradually add the milk to the roux while continuously stirring to prevent any lumps. Once all the milk is incorporated, bring the mixture to a simmer.
- Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, which should take about 6 to 8 minutes.
- Season with salt and the freshly grated nutmeg. Adjust the seasoning according to your preference.
Notes
- For a thinner sauce, reduce the flour or increase the milk slightly.
- The sauce can be flavored with additional spices or cheese for a richer taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Béchamel Sauce