Description
Made with just 3 ingredients (butter, flour & milk), this ultra-creamy homemade béchamel sauce is the perfect base for mac & cheese and lasagna Bolognese. Ready in 20 minutes! Store in the fridge for up to 3 days or freeze. This recipe makes about 1 quart of sauce which is perfect for a 5+ layer lasagna using 1/2 cup per layer.
Notes:
The flavor of béchamel sauce, in its purest form, is mild and sweet. Feel free to season with extra salt, a pinch of nutmeg and/or Parmesan cheese. It really depends on what you’re using the béchamel sauce for. I typically leave mine plain and doctor it up as needed.
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
-
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. Do not to burn.
-
Remove the pan from heat. Add 1/2 cup milk and whisk thoroughly to break up the lumps. Keep whisking until the mixture looks creamy. Slowly add the rest of the milk, whisking continuously as you pour.
- Return the pan to the stove; adjust to medium-low heat. Cook the sauce, whisking frequently, until it has thickened to the consistency of runny sour cream (about 12-20 minutes or more depending on pan size). Do not walk away.
- Season with salt to taste. Add optional ingredients, if using. When ready, the sauce should coat the back of a wooden spoon. Note: The sauce will thicken further as it cools. If not using immediately, a skin may form on the surface (see storage tips).
Storage Tips:
Store the béchamel sauce in an airtight container, such as a quart container, with a splash of milk on the surface to prevent a skin from forming on top (alternatively, use plastic wrap or parchment paper to cover, pressed down directly onto the sauce). Chill for up to 3 days. Or freeze for 1 month. Defrost overnight in the fridge or at room temperature. Do not cook frozen sauce; it needs to thaw first.
