Béchamel Sauce
Recipe by Ashlee Redger, Savory Spice Test Kitchen
All-Purpose Cooking
This classic French mother sauce has a delicate sweetness that can be adapted for a wide range of uses. You might recognize this béchamel sauce recipe in American dishes like country gravy and the base for mac and cheese sauce.
Serves
3 cups
Prep Time
5 minutes
Cooking Time
30 minutes
Ingredients
Directions
Step 1
Create an onion pique by poking the cloves through the bay leaf and into the onion. Add onion pique and milk to a small pot. Cook over medium heat, without stirring, just until small bubbles start to form around the edge of the pot and a thin film forms across the top of the milk. Remove from heat and let sit for 10 min., then discard onion pique.
Step 2
In a medium pot, melt butter over medium heat. Add flour and cook, stirring often, for 2 to 3 min., or just until mixture has a lightly toasted aroma.
Step 3
Slowly pour in milk while stirring constantly. Bring sauce to a boil, then reduce heat to low and simmer for 10 to 15 min., stirring frequently, or until sauce is thickened and coats the back of a spoon.
Step 4
Stir in nutmeg and white pepper and season with salt to taste. Pass sauce through a fine-mesh sieve to filter and serve immediately.
Recipe Notes
To learn more about bechamel and the other French mother sauces, check out our guide! Customize this by adding cream, shredded/grated cheese, horseradish powder, toasted onion, or your favorite seasoning.
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