Classic Béchamel Sauce

Béchamel Sauce is a staple in classic French cuisine. It is a dairy based white sauce thickened with a butter and flour roux. It can be used on its own over pasta, or as the base in many other French sauces.
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• ¼ cup butter
• ¼ cup all-purpose flour
• 2 ½ cups whole milk
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon white pepper, or to taste
• 1 pinch of ground nutmeg

✅ Instructions

1️⃣ Melt butter in a saucepan over low heat. Add in flour and increase heat to medium. Whisk together and let cook for 2 minutes.

2️⃣ Slowly pour in milk, whisking to combine.

3️⃣ Bring to a simmer and whisk constantly while it heats. Just as it comes to a simmer, it will thicken up and should be just thick enough to coat the back of a spoon.

4️⃣ Season by stirring in nutmeg, salt and white pepper to taste. Serve hot.

Recipe Notes:
Cheesy bechamel sauce: make the sauce as directed and then finish by stirring in 1/2 cup freshly grated parmesan cheese until melted.

Adjusting thickness: the recipe as written makes a medium-thick sauce that is perfect for general use like coating pasta. For a thin white sauce, reduce the butter and flour both to 2 tablespoons. For a super thick white sauce use up to 1/2 cup each of flour and butter.


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