Name: Béchamel Sauce
Prep time: 5 minutes
Cook time: 30 minutes
Yield: 3 cups
Ingredients: ¼ onion (cut as a wedge); 3 Whole Ceylon Cloves; 3 cups whole milk; 3 Tbsp. unsalted butter; 3 Tbsp. all-purpose flour; Kosher salt, to taste

Home | Recipes | Béchamel Sauce

Béchamel Sauce

Recipe by Ashlee Redger, Savory Spice Test Kitchen

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.

Jump to Recipe

Serves 3 cups

Prep Time 5 minutes

Cooking Time 30 minutes

Email Share

Ingredients

¼ onion (cut as a wedge) 3 Whole Ceylon Cloves 1 California Bay Leaf 3 cups whole milk 3 Tbsp. unsalted butter 3 Tbsp. all-purpose flour 0.125 tsp. Ground Grenada Nutmeg

1/16 tsp. Fine White Sarawak Pepper

Kosher salt, to taste

California Bay Leaves

Ground Nutmeg

Directions

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. 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. 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. 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.