Name: Classic Bechamel Sauce
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: 2 tablespoons plus 1 teaspoon unsalted butter, divided -; 3 tablespoons all-purpose flour -; 2 cups whole milk -; 1/4 teaspoon salt, or more, to taste -; Pinch white or black pepper (optional) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Classic Bechamel Sauce

1. 2 tablespoons plus 1 teaspoon unsalted butter, divided -

2. 3 tablespoons all-purpose flour -

3. 2 cups whole milk -

4. 1/4 teaspoon salt, or more, to taste -

5. Pinch white or black pepper (optional) -

How to cook deliciously - Classic Bechamel Sauce

1. Stage

Make the blond roux: In a heavy-bottomed 6-cup saucepan set over medium-low heat, melt 2 tablespoons of butter. Add the flour and whisk together until the butter and flour mixture forms small bubbles with a faint tint of color, about 2 minutes.

2. Stage

Whisk in the milk: Add 1 cup of the milk (all at once) and whisk until the sauce is smooth and lump-free. Whisk in the remaining 1 cup of milk (all at once), with the salt, and white or black pepper. Raise the heat to medium and bring the sauce to a low boil with small bubbles breaking the surface and wisps of steam. Keep whisking the simmering sauce for an additional 2 minutes, or until it is thickened and no longer tastes of raw flour. The finished sauce should have a thick, gravy-like consistency.

3. Stage

Use or store the sauce: Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before storing. Refrigerate in an airtight container for up to 5 days. You can also freeze bechamel in an airtight container for up to 3 months. Did you love the recipe? Give us some stars and leave a comment below!