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Bechamel Sauce

Creamy, comforting, and totally versatile — a good béchamel is the base of so many delicious dishes! Butter, flour, and milk magically transform into a delicious sauce you can use to level up your lasagna, veggie bakes and mac & cheese and take your cooking game to a new level! Want to learn more about the benefits of local dairy and milk? Check out our nutrition page here: https://ordairy.org/dairy/dairy-food-facts
30 min
6 Servings
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Ingredients

Bechamel Sauce

  • 5 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 quart milk
  • 1 teaspoon salt
  • ¼ teaspoon freshly grated nutmeg, or to taste

    • Instructions

    1. Melt the Butter: In a large saucepan over medium heat, melt the butter until it's completely smooth and gently bubbling.
    2. Whisk in the Flour: Sprinkle the flour over the melted butter and whisk continuously until the mixture is smooth and well combined. Keep stirring as it cooks into a silky paste.
    3. Toast the Roux: Continue to stir the mixture for about 7 minutes, or until it transforms into a light golden color with a slightly nutty aroma—this is your roux, the rich base of the sauce.
    4. Add the Milk: Increase the heat to medium-high. Slowly pour in the milk, whisking constantly to keep the sauce smooth and lump-free. As it heats, the roux will begin to thicken the milk into a creamy consistency.
    5. Simmer Gently: Once the sauce starts to bubble gently, reduce the heat to medium-low. Let it simmer softly for 10 to 20 minutes, stirring occasionally, until the flour is fully cooked and the sauce is luxuriously smooth without any hint of grittiness.
    6. Season to Taste: Finish the sauce with a pinch of salt and a dash of nutmeg to bring out its warm, comforting flavor.

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