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Classic Bechamel Sauce
Classic Bechamel Sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Elevate your dishes with a velvety bechamel sauce made from simple ingredients: flour, butter, and milk. Perfect for casseroles, souffles, lasagnas, and macaroni and cheese.
Ingredients:
  • 2 tablespoons plus 1 teaspoon unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon salt, or more, to taste
  • Pinch white or black pepper (optional)
Instructions:
  • In a large saucepan over medium-low heat, melt 2 tablespoons of butter. Whisk in flour until mixture forms small bubbles with a hint of color, about 2 minutes.
  • Gradually whisk in the milk: Pour in 2 cups of milk, all at once, and whisk until the sauce is smooth and free of lumps. Add the salt and white or black pepper, then increase the heat to medium and bring the sauce to a low boil with small bubbles breaking the surface and wisps of steam. Continue whisking for about 2 minutes until the sauce thickens and no longer tastes of raw flour. Aim for a thick, gravy-like consistency with the finished sauce.
  • Enjoy the sauce right away or transfer it into a storage container. Smooth the remaining 1 teaspoon of butter over the hot sauce to prevent a skin from forming. Let the sauce cool for 10 to 15 minutes before storing. Keep it in the refrigerator in an airtight container for up to 5 days, or freeze it in an airtight container for up to 3 months. If you enjoyed the recipe, please consider leaving a star rating and comment below!

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