The Lake Kitchen

How to make Bechamel Sauce

Jump to Recipe

Bechamel is one of the five mother sauces and can be used in a variety of recipes from drizzling over savory crepes to a base for your macaroni and cheese.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bechamel Sauce

  • Author: Jill Sharpe
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
Print Recipe

Ingredients

Scale
  • 2 cups whole milk
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • pinch of nutmeg
  • pinch of salt

Instructions

  1. Heat milk in a small sauce pot until hot to the touch.
  2. Meanwhile, in a small sauce pan melt butter over medium heat, whisk in flour and cook for 2 minutes, stirring frequently.
  3. Slowly whisk the hot milk into the butter/flour mixture. Allow to thicken over medium heat for 7 minutes, stirring occasionally.
  4. Whisk in nutmeg and salt.
  5. Serve.

Notes

You can make this ahead of time and keep covered in the fridge for up to 2 days. To re-heat, place in a small sauce pan over medium heat and whisk, add a few more Tablespoons of milk to loosen the sauce.

  • Prep Time: 5
  • Cook Time: 5