Béchamel Sauce aka White Sauce
Béchamel Sauce is one of French cuisine's mother sauces and from this easy sauce, you can make others such as Mornay, Soubise, etc.
Prep Time5 minutes mins
Cook Time15 minutes mins
Passive time0 minutes mins
Total Time20 minutes mins
Servings: 1.5 cups
Author: Francine Lizotte
Course: Condiments, Sauces & Marinades
Cuisine: French
Keyword Low Sodium, Quick & Easy
- 3 tbsp. butter tips & tricks
- 3 tbsp. unbleached all-purpose flour
- 2 cups milk, warm
- 1 pinch white pepper (substitute black or mixed peppercorns if desired)
- 1 small pinch ground Himalayan pink salt
- 1 small pinch freshly grated nutmeg Footnote
In a small saucepan over medium heat, warm up the milk – make sure it doesn’t boil.
Meanwhile in a medium saucepan over medium heat, add butter and when it’s melted, add flour. Whisk the white roux constantly until smooth. Cook for 5 minutes or until it turns into a light golden color. Pour in hot milk and season with freshly ground black pepper, salt and nutmeg; whisk the blond roux continuously for 10 minutes or until the sauce thickens. Proceed with the recipe that uses béchamel.
If not using the sauce right away, place a piece of wax paper on top, making sure it touches the surface to prevent a skin formation.
Footnote: Technically there's always a small pinch of fresh grated nutmeg in a Béchamel. In the video I didn't show the nutmeg because I was making a Mornay Sauce from this one.