How to Make Bechamel Sauce | White Sauce | Besciamella | Bechamel

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.

Heat a heavy bottom sauté or saucepan to medium-high heat and melt 50 grams (1/4 cup) of butter until it sizzles.

Allow the butter to melt completely without browning too much, but a little caramelization is okay for flavor.

Add 50 grams (1/3 cup) of all-purpose flour to the melted butter and whisk until combined, letting it cook slightly to remove raw flour taste.

Add a few tablespoons of cold milk to the roux to help loosen lumps, then add 500 ml (~2 cups) of whole milk all at once while stirring continuously.

Turn the heat down to low and continue whisking until all lumps disappear and the mixture is smooth.

Season the sauce with 1/2 tsp. of white pepper, a healthy grating of nutmeg (about 1/2 tsp.), and a pinch of salt, then stir to combine.

Increase the heat back to medium and cook for 5 to 10 minutes, stirring regularly until the sauce thickens and coats the back of a spoon.

Turn off the heat when the sauce is thickened and ready to use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens