Sauce Béchamel

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Submitted by derMoerder

Ingredients (Yields 2 Cups)[edit]

  • 35g AP Flour
  • 35g Butter
  • 500ml milk
  • Salt TT
  • Cayenne TT
  • Nutmeg TT


  • Melt the butter in the pan.
  • Once foaming, add all the flour at once and stir to combine into a thin paste. Cook a minute or so after the paste starts to foam up, stirring often. It will take on a "blonde" color and it will be done.
  • This is now a Roux.

  • Add all the milk and whisk to combine.
  • Bring to a boil and then lower to a simmer. Bringing the starch to a boil lets it stretch its thickening wings, make sure it does so.
  • After a moment it will become very thick.
  • Season to taste with salt, cayenne and nutmeg. Fin.

You now have sauce béchamel, one of the four french mother sauces. Use this as a base for a zillion other sauces or a soufflé. Try adding tons of cheddar or gruyere and strirring into hot just-cooked elbow macaroni... stovetop mac & cheese!