Béchamel Sauce
Classic French white sauce made with butter, flour, and milk, perfect for baked dishes, pasta, and more.
Ingredients
butter
65 g
flour
65 g
milk (boiled)
1 L
salt
to taste
pepper
to taste
Instructions
1
Make the roux
Melt the butter over low heat, add the flour and stir quickly, cook for 2-3 minutes until the roux turns pale, being careful not to let it brown.
2
Add the milk
Pour the boiled milk into the roux, stirring until there are no lumps.
3
Cook the sauce
Bring to a boil over high heat, then reduce to low heat and continue stirring and cooking for about 10 minutes until the sauce thickens.
4
Season and strain
Add salt and pepper to taste, then strain to remove any remaining lumps.
