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Béchamel Sauce Recipe


Béchamel sauce.

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


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


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.