Homemade Béchamel

Homemade Béchamel

Based on 12 ratings

"Ever thought of making homemade macaroni and cheese? Or perhaps a hearty New England-style clam chowder? Maybe you're just in the mood for a classic lasagna Bolognese? For all of those dishes, you’ll need béchamel. This creamy white sauce is of French origin, and is considered one of the “mother sauces” of French cuisine because it’s often used as a base for a number of other sauces, like Mornay sauce. Watch our how-to video to learn everything you need to know about making a classic béchamel sauce with roux and milk."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
375 ml
milk
½
bay leaf
½ tsp
sugar
25 g
butter
25 g
flour
¼
lemon
nutmeg
salt
pepper
MetricImperial

Utensils

2 pots, fine grater, liquid measuring cup, whisk, fine sieve, citrus press, cooking spoon

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Nutrition per serving

Cal264
Fat17 g
Protein8 g
Carb19 g
  • Step 1/2

    • 375 ml milk
    • salt
    • pepper
    • ½ bay leaf
    • nutmeg
    • ½ tsp sugar
    • pot
    • fine grater
    • liquid measuring cup
    • whisk

    Heat milk in a pot over medium heat. Season with salt and pepper. Add the bay leaf and freshly grated nutmeg to taste. Add sugar, whisk thoroughly, and let simmer for approx. 5 – 7 min. Discard bay leaf, remove milk from heat, and pour into a large measuring cup. Set aside.

  • Step 2/2

    • 25 g butter
    • 25 g flour
    • ¼ lemon
    • salt
    • pepper
    • pot
    • fine sieve
    • citrus press
    • cooking spoon

    Add butter to another pot and melt over medium heat. Be careful not to burn the butter. Sift flour into the melted butter. Stir continuously until a roux forms. Add the hot milk to the roux. Whisk vigorously until the consistency becomes smooth. Add lemon juice and season with salt and pepper. Whisk thoroughly. Enjoy in creamy mac and cheese or lasagna, or use it as a rich base for more complex white sauces!

  • Enjoy your meal!

    Homemade Béchamel

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