Béchamel Sauce is a staple in classic French cuisine. It is a dairy based white sauce thickened with a butter and flour roux. It can be used on its own over pasta, or as the base in many other French sauces.
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✅Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2½ cups whole milk
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon white pepper, or to taste
• 1 pinch of ground nutmeg

✅ Instructions

02:55 - Quick recap Classic Béchamel Sauce recipe

1️⃣ 00:39 - Melt butter in a saucepan over low heat. Add in flour and increase heat to medium. Whisk together and let cook for 2 minutes.

2️⃣ 01:14 - Slowly pour in milk, whisking to combine.

3️⃣ 01:23 - Bring to a simmer and whisk constantly while it heats. Just as it comes to a simmer, it will thicken up and should be just thick enough to coat the back of a spoon.

4️⃣ 01:49 - Season by stirring in nutmeg, salt and white pepper to taste. Serve hot.


Recipe Notes:
02:11 - Cheesy bechamel sauce: make the sauce as directed and then finish by stirring in 1/2 cup freshly grated parmesan cheese until melted.

01:36 - Adjusting thickness: the recipe as written makes a medium-thick sauce that is perfect for general use like coating pasta. For a thin white sauce, reduce the butter and flour both to 2 tablespoons. For a super thick white sauce use up to 1/2 cup each of flour and butter.

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