Description
A smooth, creamy, and versatile classic Bechamel Sauce made with butter, flour, and milk. This simple French white sauce forms the base for many dishes like lasagna, gratins, and creamy pastas, ready in just minutes for a rich and velvety finish.
Ingredients
2 tbsp unsalted butter
¼ cup (35 g) plain (all-purpose) flour
2½ cups (625 ml) full-cream (whole) milk
1 tsp chicken stock powder (bouillon)
Instructions
- Melt the butter in a small saucepan over low heat.
- Add the flour and stir constantly for about 1 minute to form a smooth roux.
- Slowly pour in the milk, whisking continuously to prevent lumps.
- Continue whisking over low heat for 6–8 minutes until the sauce thickens and coats the back of a spoon.
- Whisk in the chicken stock powder for added flavor.
- Use immediately or keep warm until ready to serve.
Notes
For a vegetarian version, replace chicken stock powder with vegetable stock powder or simply season with salt and pepper.
Add grated cheese to create a Mornay sauce variation.
A pinch of nutmeg enhances the traditional flavor.
If the sauce is too thick, whisk in extra milk to adjust consistency.
Store for up to 2 days in the fridge with plastic wrap pressed directly on the surface to prevent a skin forming.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 6g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
