Description
This silky, versatile béchamel sauce (salsa bechamel) is the foundation of countless dishes, from mac and cheese to creamed spinach. Just four ingredients and 10 minutes for a fantastic French sauce!
Ingredients
Scale
3 tablespoons all purpose flour
3 tablespoons butter
2 cups milk
1/2 teaspoon sea salt
Pinch white pepper
Pinch of ground nutmeg
Instructions
- Melt butter in a saucepan over medium-low heat. Once melted, whisk in the flour and cook the paste for about 2 minutes. The goal is to cook the flour without browning the paste at all. This is called a white roux, and it's a critical component of a classic bechamel.
- Increase heat to medium. Add one cup of milk to the paste and whisk vigorously to combine. Let the mixture heat through and start to simmer - about 45 seconds. Then add the last cup of milk and whisk to combine. Cook for about 2 minutes until the sauce has reached the desired consistency.
- Season with 1/2 teaspoon salt and a pinch of white pepper and fresh ground nutmeg. Taste and adjust seasoning.
Notes
- Storage: Cool to room temperature before storing in an airtight container. Refrigerate up to 4 days or freeze up to 3 months.
- Reheating: Warm gently in a saucepan, whisking in a few tablespoons of milk to restore the smooth texture.
- Gluten-Free Option: Substitute gluten-free flour blend for all-purpose flour.
- Prep Time: 2
- Cook Time: 8
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: French