This Béchamel sauce recipe makes a rich, creamy sauce used to enhance many French recipes. Known as one of the original mother sauces of French cuisine, it came about as an improvement upon veloute sauce. Add a few herbs to it for variety, and it goes extremely well with vegetables. Use it as a base for multiple, other French sauces and recipes.
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1/4 teaspoon freshly grated nutmeg
How to make béchamel sauce:
In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and nutmeg.
This béchamel sauce recipe makes approximately 4 cups of sauce.