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Basic White Sauce (Béchamel)

A simple, creamy white sauce that is quick to make and versatile for many dishes like pasta, vegetables, and fish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauce, Side Dish
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 cups whole milk Warm milk blends more easily.
  • 4 tablespoons unsalted butter Use low to medium heat to melt.
  • 1/4 cup all-purpose flour Cook with butter to create a roux.
  • 1/4 teaspoon salt Adjust to taste.
  • 1/8 teaspoon white pepper Adjust to taste.
  • a pinch ground nutmeg Optional for flavor.

Method
 

Preparation
  1. Pour the milk into a small saucepan or a microwave-safe container and warm it until just below simmering.
  2. In a separate saucepan, melt the butter over low to medium heat without browning it.
Making the Roux
  1. Add the flour to the melted butter and stir quickly with a whisk. Cook for 1 to 2 minutes until the mixture is smooth and slightly bubbly.
Combining and Cooking
  1. Slowly pour the warmed milk into the roux, whisking continuously to maintain a smooth texture.
  2. Increase the heat slightly and bring the sauce to a gentle simmer while whisking constantly. Cook for 2 to 3 minutes until the desired thickness is reached.
Seasoning the Sauce
  1. Add salt, white pepper, and a pinch of nutmeg if desired. Taste and adjust the seasoning as preferred.
  2. If the sauce is too thick, whisk in a little more warm milk. If too thin, cook a bit longer while stirring.

Notes

Cool the sauce quickly and store in an airtight container. It keeps for 3 to 4 days in the fridge. Reheat slowly on low heat, adding a splash of milk if it thickens too much. Freezing is possible but expect some separation when thawed; reheat gently and whisk to restore consistency.