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Bechamel Sauce

Course: Sauces, Dips & Dressings
Servings: 4 cups
1st Gen Author: Alane Watkins

Ingredients

  • 5 Tbsp unsalted butter
  • ½ cup all-purpose flour
  • 4 cups whole milk warmed
  • ½ tsp salt
  • ¼ tsp freshly ground white pepper
  • pinch freshly grated nutmeg

Instructions

  • In a medium saucepan, melt the butter over medium heat.
  • Add the flour and whisk until smooth, about 2 minutes.
  • Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil).
  • Remove from the heat and stir in the salt, pepper, and nutmeg.
  • (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)