Easy Béchamel Sauce
This easy béchamel sauce is simply flour, butter, milk, and nutmeg stirred together into a rich and creamy and classic white sauce. The method here is quick and easy, fast and foolproof, yet creates classic results.
Ingredients
- 2 cups whole milk
- 1 stick unsalted butter
- About 2 1/4 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 3 grates of nutmeg on a rasp or 1 pinch ground nutmeg
Instructions
- Pour about 2/3 cup milk into a saucepan. Cut the butter into a few chunks (the exact size isn’t important, it’s just so it'll melt more easily) and toss them into the milk. Heat over medium-low heat, stirring, until the butter melts, being careful not to let the milk reach a boil.
- Meanwhile, dump the flour in a medium bowl, add the remaining milk, and whisk it into a slurry.
- Once the butter has been completely incorporated into the hot milk, ladle some of the warm mixture into the cold flour mixture and whisk until it's warm.
- Pour the contents of the bowl back into the saucepan and whisk it in. Stir in the salt. Place the pan over medium-low heat and whisk the mixture frequently to prevent sticking as it cooks and thickens. The béchamel is done at about 180°F (82°C), or when it has reached the consistency of a runny sauce or heavy cream.
- Grate in or add the nutmeg, remove from the heat, and let the sauce cool slightly or all the way to room temperature. It will continue to thicken a little as it cools.
- Use the bechamel immediately or cool, cover, and refrigerate for up to 5 days (if refrigerating the béchamel, bring it back to room temperature before using).
Nutrition
Serving: 1serving | Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 50mg | Fiber: 1g | Sugar: 2g