Bechamel Sauce Recipe - by Laura Vitale - Laura in the Kitchen Episode 143

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds more fiber; cornstarch is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories; skim milk is usually cheaper.

In a small saucepan over medium heat, add 4 cups of whole milk to warm it up.

In another saucepan, add butter and let it melt.

Once the butter is melted, add all-purpose flour in equal parts to the butter and mix together for about a minute until there are no lumps.

Slowly add the warm milk to the flour mixture while stirring continuously to avoid lumps.

Increase the heat to medium-high as more milk is added, stirring until all the milk is incorporated.

Switch to a whisk and whisk the mixture until it thickens, ensuring to keep whisking to prevent lumps.

Once thickened, lower the heat to low and season with freshly grated nutmeg, salt, and white pepper to taste.

Turn off the heat and pour the sauce into a bowl, ensuring it coats the back of a spoon without running off.

Cover the sauce with Saran wrap, ensuring it touches the surface to prevent a skin from forming.

Store in the fridge for up to 2 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens