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The ultimate French bechamel sauce

French classic Bechamel white sauce

Course: Savory cooking basic
Cuisine: French
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 1 large bowl
An iconic French sauce that is quich and easy to prepare, with only 3 ingredients, and can be used in many recipes.
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Ingredients

  • 30 gr butter
  • 30 gr flour
  • 300 ml milk make sure it's cold, 400 ml for a fairly liquid sauce
  • nutmeg
  • salt
  • pepper

Instructions

  • Gently melt the butter in a saucepan.
  • Add flour and vigurously well with a whisk or a wooden spatula, you will get what is called a roux.
  • Pour the cold milk little by little. Whisking constantly to dissolve.
  • Bring to a boil, stirring constantly, otherwise it will attach to the bottom of the pan. At the first broth lower the heat and cook for 4 to 5 minutes.
  • Check the consistency of the sauce, it is perfect when the trace remains visible when you pass your finger on the spatula (see photos)
  • Season with salt, pepper and nutmeg.

Notes

For a fairly liquid béchamelsauce, if you want to use it for gratin casserole for example, add more milk until the desired consistency.