Basic White Sauce Bechamel (Print Version)
# Ingredients:
01 -
2 cups whole milk
02 -
4 tablespoons unsalted butter
03 -
¼ cup all-purpose flour
04 -
¼ teaspoon salt, adjust to taste
05 -
⅛ teaspoon white pepper, adjust to taste
06 -
A pinch of ground nutmeg, optional
# Instructions:
01 -
In a small saucepan, gently warm the milk over low heat. Do not bring it to a boil.
02 -
In a medium-sized saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour to the melted butter, whisking constantly to form a smooth paste. Cook for 1-2 minutes, taking care not to let it brown.
03 -
Gradually add the warm milk to the roux, whisking continuously to prevent lumps from forming. Continue to cook over medium-low heat, stirring often, until the sauce thickens to your desired consistency. This should take about 5-7 minutes.
04 -
Stir in the salt, white pepper, and optional nutmeg. Taste and adjust the seasoning as needed.
# Notes:
01 -
You can use 2% or skim milk for a lighter sauce, but the texture may be less creamy.
02 -
For a gluten-free bechamel, use gluten-free flour or cornstarch in place of all-purpose flour.
03 -
If making the sauce ahead of time, store it in an airtight container in the refrigerator for up to two days. Reheat over low heat, whisking well to restore the original texture.