5.0 from 9 votes
How to Make Bechamel Sauce
Learn how to make bechamel sauce - a delicious French white sauce that adds flavor and creaminess to dishes and only requires 4 simple ingredients!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 servings
Calories: 147 kcal
Course:
Condiments , Others
Cuisine:
French
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 ½ cups milk warmed
- ¼ teaspoon nutmeg
- salt to taste
Instructions
- Melt the butter in a medium saucepan over medium heat. Whisk in flour until fully incorporated and cook, stirring occasionally, until it lightly bubbles.
- Gradually pour in the warm milk. Bring mixture to a boil, then decrease heat to medium. Continue to simmer, whisking frequently, for about 2 more minutes or until the sauce is smooth and thickened.
- Remove from heat and whisk in the salt and nutmeg. At this point, you can also thicken with a tempered egg or whisk in some parmesan cheese. Use as desired in recipe.
Cup of Yum
Notes
- Storage: Store bechamel sauce in an airtight container in the fridge for up to 5 days. Gently reheat in a small saucepan over medium heat on stovetop.
- To freeze, transfer the sauce to a freezer-safe container or ziptop bag, leaving room for expansion, and place it in the freezer for up to 3 months. Thaw overnight in the fridge. It may appear separated but should return to its original texture once you reheat it.
- Tips:
- Use equal parts butter and flour. The standard ratio for a good bechamel sauce is equal parts butter and flour to ensure a balanced and smooth texture.
- The standard ratio for a good bechamel sauce is equal parts butter and flour to ensure a balanced and smooth texture.
- Warm milk helps the sauce come together quickly. It also helps to add the milk gradually while whisking constantly to prevent lumps from forming.
- It also helps to add the milk gradually while whisking constantly to prevent lumps from forming.
- Whisk frequently. This helps distribute heat evenly and prevents the sauce from burning and sticking to the bottom of the pan, forming lumps.
- This helps distribute heat evenly and prevents the sauce from burning and sticking to the bottom of the pan, forming lumps.
- Simmer until thickened. Simmer until the sauce coats the back of a spoon and has a smooth consistency. But avoid vigorous boiling as that may cause the sauce to break down and become grainy in texture.
- Simmer until the sauce coats the back of a spoon and has a smooth consistency. But avoid vigorous boiling as that may cause the sauce to break down and become grainy in texture.
- Add an egg. For a thicker bechamel sauce, you can temper an egg with a small portion of bechamel sauce and then combine that mixture with the bechamel in the pot. This creates a great base for casseroles like my Easy Eggplant Moussaka
- For a thicker bechamel sauce, you can temper an egg with a small portion of bechamel sauce and then combine that mixture with the bechamel in the pot. This creates a great base for casseroles like my
Nutrition Information
Calories
147kcal
(7%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
32mg
(11%)
Sodium
99mg
(4%)
Potassium
160mg
(5%)
Fiber
0.2g
(1%)
Sugar
5g
(10%)
Vitamin A
398IU
(8%)
Vitamin C
0.002mg
(0%)
Calcium
128mg
(13%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 147
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 99mg | 4% |
| Potassium | 160mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 128mg | 13% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.