Basic White Sauce (Béchamel)
Versatile basic white sauce is an essential French sauce used in various dishes. It's a sauce you'll use to make macaroni and cheese, lasagna, croquettes, and gratins.
Ingredients
For Thin White Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon kosher salt, or to taste
- Dash freshly ground black pepper, or to taste
- Dash nutmeg, optional
For Medium White Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon kosher salt, or to taste
- Dash freshly ground black pepper, or to taste
- Dash nutmeg, optional
For Thick White Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon kosher salt, or to taste
- Dash freshly ground black pepper, or to taste
- Dash nutmeg, optional
Instructions
- Melt the butter in a small saucepan over low heat.
- When the butter begins to bubble, whisk in the flour and add the 1/4 teaspoon of kosher salt and a dash of freshly ground black pepper along with the nutmeg, if using.
- Increase the heat to medium-low and cook the roux while whisking constantly for 2 minutes.
- Increase the heat to medium and gradually whisk in the milk.
- Continue cooking until the sauce is thickened and bubbling.
- Taste and adjust the seasonings.
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