Homemade Creamy Béchamel Sauce

Ingredients

• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 14g, 9g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 4g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a saucepan, melt the butter over medium heat.
2. 2.
   Add the flour to the melted butter and whisk continuously for 2 minutes to create a roux.
3. 3.
   Gradually pour in the milk while whisking constantly to avoid lumps.
4. 4.
   Continue whisking until the sauce thickens and comes to a gentle simmer.
5. 5.
   Stir in the nutmeg, salt, and black pepper, and cook for an additional 2 minutes.
6. 6.
   Remove from heat and let the sauce cool slightly before using.

Treat your ingredients with care...

• Butter — Use unsalted butter to have better control over the saltiness of the sauce.
• Flour — All-purpose flour works best for this recipe, as it provides the desired consistency.
• Milk — Whole milk is recommended for a creamier and richer sauce.
• Nutmeg — Freshly grated nutmeg will enhance the flavor of the sauce.
• Salt and pepper — Adjust the amount according to your taste preferences.

Tips & Tricks

• To avoid lumps in the sauce, make sure to whisk continuously while adding the milk.
• If the sauce becomes too thick, you can add a little more milk to achieve the desired consistency.
• For a twist, you can add grated cheese to the sauce to create a cheesy Béchamel variation.
• Béchamel sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sauce gently over low heat, stirring constantly, to prevent it from curdling.

Serving advice

Serve the creamy Béchamel sauce over pasta, vegetables, or as a base for gratins and casseroles. It pairs wonderfully with dishes like lasagna, macaroni and cheese, and vegetable au gratin.

Presentation advice

When serving Béchamel sauce, drizzle it over the dish in a smooth and even manner. Garnish with a sprinkle of freshly ground black pepper or a sprig of fresh herbs for an elegant touch.