Béchamel Sauce Recipe

Béchamel Sauce Recipe
Contributor
Béchamel sauce.

It's one of Carême's original four mother sauces. Butter, flour, milk, whisk, season. Learn it! — Arthur Bovino

Ingredients

  • 5 tablespoons butter
  • 5 tablespoons flour
  • 4 cups milk
  • 1½ teaspoons salt
  • Freshly ground black pepper
  • Pinch fresh-ground nutmeg

Directions

Melt butter. Add flour over medium heat then stir until smooth. Cook until the paste turns a light golden-brown — about six minutes. Warm milk in a different pan, bringing it almost to a boil. Add milk to the roux, whisking until smooth. Boil the mixture, then lower, and cook about 10 minutes. Season.

Béchamel Sauce Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Béchamel Sauce Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!