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how to make bechamel sauce

Cuisine Italian
Servings 4
Author Claudia Rinaldi

Ingredients

  • 1.7 oz butter 50 gr
  • 1.7 oz 00 flour 50 gr or 1/3 cup + 1 tablespoon
  • 17 oz cow milk 500 ml or 2 cups
  • 1 teaspoon salt
  • a few grinds of white or black pepper 1/4 teaspoon
  • 1/8 teaspoon of grated nutmeg - more or less as per your taste

Instructions

  1. Cut the butter into pieces (all the same size for them to cook uniformly) and place them in a medium pan. Melt over medium heat.

  2. Add all the flour and stir energetically with a wooden spoon until completely amalgamated.

  3. Remove from heat and let the temperature decrease for a couple of minutes.

  4. Add the milk, return to the stovetop and bring to a boil over medium heat, stirring continuously.

  5. Add the salt, pepper, and nutmeg and mix.

  6. Cover and cook on the lowest heat for 15-20 minutes (if you see sides browning, remove immediately).

Recipe Notes

  • Don't worry if you get lumps: use a whisk and mix quickly to remove them. If they're really a lot, use a hand blender to smooth the cream.
  • If you want a thicker béchamel sauce, cook it uncovered, a few minutes more, until you get your desired consistency.
  • Depending on how intense you want the taste of your bechamel sauce to be:
    • just melt the butter (mild),
    • lightly brown it (medium flavor)
    • or brown it being careful not to burn it (intense).