Classic Béchamel White Sauce
Inspired by techniques from NYT Cooking and Serious Eats.
A pale butter and flour roux slowly loosened with whole milk and simmered until velvety, seasoned with white pepper and nutmeg.
Always check the labels of the products you use.
Method
- 1
Make a pale roux. Melt the butter in the saucepan over medium-low heat, keeping it from colouring. Whisk in the flour and cook for 1-2 min, stirring, until it smells toasty rather than raw.
- 2
Add the milk gradually. Pour in a little milk and whisk until smooth before adding more. The paste will clump at first, then relax into a thin sauce once all the milk is in.
- 3
Simmer to thicken. Bring the sauce to a gentle bubble, whisking and reaching into the edges of the pan, and cook for 5-8 min until it coats the back of a spoon.
- 4
Season. Take the pan off the heat and add the salt, white pepper and a grating of nutmeg.
- 5
Use. Use it straight away in lasagne, gratins or croque monsieur, or serve it in a warm jug.
Storage
Press baking paper onto the surface to stop a skin forming, cool, then refrigerate for up to 3 days. Reheat gently, whisking in a splash of milk. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small heavy saucepan
- whisk
- heatproof spatula
- measuring jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 134 kcal |
| Protein | 3.6 g |
| Carbohydrate | 9.3 g |
| of which sugars | 4.7 g |
| of which free sugars | 0 g |
| Fat | 9.2 g |
| of which saturates | 5.6 g |
| Fibre | 0.2 g |
| Salt | 0.68 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
