Bechamel Sauce Recipe
This classic French Bechamel is a creamy, savory sauce I make with whole milk, a simple roux, and a touch of nutmeg. It’s ready in about 25 minutes and works beautifully in pasta and layered dishes. And I promise, if you can stir and watch closely, you can do this.
Ingredients
- 4 cups of whole milk
- 1 roux recipe
- ¼ peeled onion
- 1 bay leaf
- 1 clove
- Pinch of ground nutmeg
- coarse salt and ground white pepper to taste
Instructions
- Add the milk to a medium-size saucepot over low heat until it scalds. See notes.
- Whisk in the roux until it is completely mixed in and smooth and bring just to a boil over hight heat to thicken, and then turn the heat back down to low.
- Next, make a 1” slit into the top of the onion and push the bay leaf into the slice and press the clove into the onion as well, then place the entire thing right into the bechamel sauce, and cook for 15 minutes to infuse the flavor.
- Add nutmeg, salt, and pepper and mix with a spoon.
- Strain the sauce through a fine-mesh strainer like a chinois or some cheesecloth in a regular strainer. The sauce should be silky smooth.
- Serve or store the sauce.
Notes
To make the best bechamel sauce, you have to let it come to a gentle boil after mixing in the roux. Without that step, the sauce stays thin no matter how much you stir. Boiling is what activates the roux and starts the thickening process. It’s a small detail that’s easy to miss, especially if you’re new to making sauces, but it makes a big difference. That moment is what brings the sauce to that smooth, nappe consistency every time.
Scalding the milk: I know the milk is scalded when I tilt the pan and see bubbles clinging to the bottom without sticking. That’s my cue it’s ready for the roux.
Adjusting thickness: If the sauce gets too thick, I just stir in a little hot milk, about a quarter cup, until it loosens up to the right consistency.
Preventing burning: I stay close while it cooks because this sauce can stick and burn fast if I’m not paying attention. A little focus goes a long way here.
Make-Ahead: For freshness, you can make this sauce up to 2 days before.
How to Store: Keep it covered in the refrigerator for up to 4 days. Cover and freeze the bechamel for up to 3 months. Thaw it in the fridge for one day before reheating.
How to Reheat: Place your desired amount into a small saucepan and whisk over low heat until thick. If the sauce separates, add 1 to 2 more tablespoons of roux or slurry to rethicken it. Adjust the seasonings and serve.
Nutrition
Calories: 151kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 95mgPotassium: 377mgFiber: 0.1gSugar: 12gVitamin A: 403IUVitamin C: 1mgCalcium: 302mgIron: 0.03mg