Béchamel Sauce: Easy White Sauce in 10 Minutes
Smooth, lump-free béchamel (white sauce) from butter, flour and milk in 10 minutes. The base for lasagna, gratins and creamy pasta.
Published
- Prep
- 2 min
- Cook
- 8 min
- Total
- 10 min
- Servings
- 6
Béchamel is one of the basic sauces of French cooking and the creamy layer in lasagna. Three ingredients, one pan and ten minutes.
Ingredients
- 60 g (¼ cup) butter
- 60 g (½ cup) all-purpose flour
- 750 ml (3 cups) milk, warmed
- Pinch of nutmeg
- Salt and white or black pepper
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the flour and stir for 1–2 minutes to cook out the raw taste, without letting it brown.
- Pour in the warm milk a little at a time, whisking constantly.
- Simmer for 3–5 minutes, whisking, until thick enough to coat the back of a spoon.
- Season with nutmeg, salt and pepper.
Nutrition per serving
- kcal
- 190
- Protein
- 5 g
- Carbs
- 14 g
- Fat
- 12 g
Tips
- Warm milk and constant whisking prevent lumps. Got lumps anyway? Whisk hard or blend for a few seconds.
- Thicker sauce: use 70 g each of butter and flour. Thinner: add more milk.
- Add grated cheese at the end for a cheese sauce (mornay).
