Ingredients
Ingredients
- 80 g (6 tbsp) unsalted butter
- 80 g (2/3 cup) all-purpose flour
- 800 ml (3 1/3 cups) whole milk
- 1/4 tsp fine sea salt
- Pinch of nutmeg (optional)
- Parmesan cheese (optional)
Instructions
- Prepare the roux: In a large skillet or high-sided braiser, melt the butter over low heat. Sprinkle the flour on top and stir with a wooden spoon to form a light roux paste. Cook, stirring continuously, for 30 seconds to 1 minute. Be careful not to burn the mixture.
- Add the milk gradually: Remove the pan from heat. Add 1/2 cup of the milk and whisk thoroughly to break up any lumps, ensuring the mixture looks creamy. Slowly add the remaining milk while continuously whisking to incorporate smoothly.
- Cook the sauce: Return the pan to the stove and set heat to medium-low. Cook the sauce, whisking frequently, until it thickens to the consistency of runny sour cream, which takes about 12-20 minutes depending on pan size. Stay attentive throughout to avoid burning.
- Season and finish: Season the sauce with salt to taste. Add optional nutmeg and Parmesan cheese if desired. When done, the sauce should be able to coat the back of a wooden spoon. Note that the sauce will thicken more as it cools and might form a skin if not used immediately.
Notes
- Use whole milk for the creamiest texture; lower fat milk may alter consistency.
- Whisk constantly when adding milk to prevent lumps.
- Do not walk away while cooking the béchamel as it can burn easily.
- If a skin forms on the surface when stored, you can whisk it back in before reheating or cover tightly with plastic wrap.
- Adding Parmesan cheese adds a savory depth, great for pasta dishes.
- The pinch of nutmeg adds a traditional subtle warmth and aroma.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
