Bechamel Sauce

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Creamy Bechamel Sauce is easy to make in just 10 minutes! It has a wonderful, savory flavor and a smooth, velvety texture. Use it in a variety of dishes, from mac and cheese and spaghetti to lasagna and casseroles. It will take any meal to the next level!

Prep Time5

Cook Time5

Total Time10

Course: sauce

Cuisine: Italian

Diet: Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

2 tablespoons unsalted butter or olive oil
2 tablespoons all-purpose flour or wheat flour
1¼ cups whole milk warmed
Kosher salt and freshly ground black pepper to taste
Pinch nutmeg optional

Instructions

In a medium pot over medium heat, add the 2 tablespoons unsalted butter or oil.
Stir in the 2 tablespoons all-purpose flour and continuously whisk until it starts to bubble for about 1 minute. Do not let it brown.
Next, pour in the warmed 1¼ cups whole milk, Kosher salt and freshly ground black pepper , and Pinch nutmeg (if using). Mix to combine and bring to a boil.
Once it starts boiling and the sauce begins to thicken, reduce the heat to low and let it cook for another 2-3 minutes, whisking gradually to prevent it from sticking to the pan.
Remove from heat and allow it to cool before using or serving.

Notes

Cheesy variation: If you are looking for a cheesy variation of this sauce, add ¼ cup of freshly grated Parmesan cheese after step 4. Mix to combine for a minute, remove from heat, and let it cool.

To store leftovers: Once it is cooled down, cover with plastic wrap touching the entire surface of the sauce. Refrigerate for up to about 3 days. Reheat gently and whisk thoroughly before serving. It may be necessary to add a splash of milk to get your desired consistency.

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