How to Make Bechamel Sauce

ByJack Burton

Jun 4, 2020

Bechamel sauce is a classic French sauce made from butter, flour, and milk. It’s a versatile sauce that forms the base for most creamy sauces, gratins, macaroni and cheese, and many other dishes. Read on to learn how to make this delicious sauce.

Ingredients

2 tablespoons butter
4 1/2 tablespoons all-purpose flour
3 cups milk
1 teaspoon salt
1 pinch nutmeg

Steps

Getting the Ingredients Ready

Measure the ingredients. The ratio of milk to flour to butter is very important in Bechamel sauce since the texture and flavor of the sauce relies on only these three ingredients. Be sure to use exact measurements: 2 tablespoons butter, 4 1/2 tablespoons flour, and 3 cups milk.
- If you prefer a thicker sauce, scale back the milk by 1/2 cup. For a more liquid sauce, add 1/2 cup milk.
- Using full-fat milk will result in a thicker sauce than using low fat or skim milk.
Warm the milk. Pour the milk into a small saucepan. Set it on a burner and turn the heat to medium-low. Warm the milk thoroughly, but do not let it boil. Remove the milk from heat when it is warm and cover.
- If you prefer, you can heat the milk in the microwave. Use a low setting and heat the milk for 1 minute. Check to see if it is heated; if not, place it back in the microwave and heat it for another minute.
- If the milk comes to a boil, it’s best to start over with new milk, since this can affect the flavor.

Making the Roux

Melt the butter. Place the butter in a heavy saucepan over medium heat. Heat the butter until it is completely melted, but do not let it brown.
Add the flour. Place all of the flour at once into the pan with the butter. It will clump up at first. Stir it with a wooden spoon to remove the clumps and create a smooth mixture.
Cook the roux. Continue cooking the roux over medium heat, stirring constantly, for about 5 minutes. As you cook, the roux will begin to darken. It’s ready when it reaches a golden hue; this is called “blond” roux.
- Don’t let the roux get brown, as this will affect the flavor and color of the bechamel sauce.
- If necessary, turn the heat down to low so that the roux doesn’t cook too quickly.

Finishing the Sauce

Add one tablespoon of milk. Mix it in quickly to moisten the roux. Be sure to distribute it well throughout the roux; the mixture should now be slightly wet, but not runny.
Whisk in the remaining milk. Slowly pour the remaining milk into the pan with one hand while whisking with the other hand. Continue pouring and whisking until the milk is gone, then keep stirring for a few more minutes.
Season the bechamel sauce with the nutmeg. The thick, creamy, white sauce that remains may be seasoned with salt and pepper. Pour it over steamed vegetables or rice and serve immediately, or use it as the base for another dish.

Using Bechamel Sauce

Make macaroni and cheese. After making the bechamel sauce, add a few cups of cheddar cheese, whisking until it is melted. Pour the cheese over cooked macaroni noodles, then transfer to a baking dish. Top with more shredded cheese and bake in the oven until the top is bubbly and brown.
Make potato gratin. Pour the bechamel sauce over thinly sliced potatoes and diced green onions in a baking dish. Top with grated Parmesan cheese. Bake in the oven until the potatoes are crispy and the sauce and cheese are bubbling.
Make a cheese soufflé. Mix the bechamel sauce with beaten eggs, cheese and spices. Pour into a soufflé dish and bake until the top browns and puffs.