Bechamel Sauce Recipe
Homemade bechamel sauce is a simple white sauce for lasagna, pasta, and baked dishes. Learn how to make bechamel sauce with just a few pantry staples.
Servings: 6 servings
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 ½ cups milk warmed
- ¼ teaspoon nutmeg
- Salt to taste
Instructions
- Melt the butter in a medium saucepan over medium heat. Whisk in flour until fully incorporated and cook, stirring occasionally, until it lightly bubbles.
- Gradually pour in the warm milk. Bring mixture to a boil, then decrease heat to medium. Continue to simmer, whisking frequently, for about 2 more minutes or until the sauce is smooth and thickened.
- Remove from heat and whisk in the salt and nutmeg. At this point, you can also thicken with a tempered egg or whisk in some Parmesan cheese. Use as desired.
Video
Notes
My Top Tip: Keep the heat moderate. If the heat is too high, the milk can scorch on the bottom before the bechamel sauce thickens.
Storage: Store the bechamel sauce in an airtight container in the fridge for up to 5 days. Gently reheat in a small saucepan over medium heat on stovetop.
Freezing: Transfer the bechamel sauce to a freezer-safe container or zip-top bag, leaving room for expansion, and place it in the freezer for up to 3 months. Thaw overnight in the fridge. It may appear separated, but should return to its original texture once you reheat it.
Nutrition
Calories: 147kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 99mg | Potassium: 160mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 398IU | Vitamin C: 0.002mg | Calcium: 128mg | Iron: 0.2mg
QR code
Scan code to view the full recipe on your phone.
