Classic Smooth and Silky Béchamel (White Sauce) Recipe

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 20 minutes

Ingrédients

1 1/2 tablespoons unsalted butter (3/4 ounce; 20g) (see note)

1 1/2 tablespoons (12g) all-purpose flour (see note)

1 cup (240ml) whole milk

Kosher salt and freshly ground black pepper

Freshly grated nutmeg, to taste (optional)

Instructions

In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes.

Season with salt and pepper. Add nutmeg to taste, if using. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. Sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop or in a microwave to use.

Nutrition

• Taille de Portion: Makes about 1 cup
• Calories: 87 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 0 g
• Cholestérol: 18 mg
• Sodium: 184 mg
• Glucides Totaux: 5 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 3 g
• Protéines: 2 g