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Béchamel Sauce (Basic)

Béchamel Sauce (Basic) — a sauce recipe, 7 ingredients, about 30 min.

30 min · Sauce

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 50 g (¼ cup) butter
  • 50 g (¼ cup) white wheat flour (type 405)
  • 1000 ml (4½ cups) whole milk (>3% milk fat)
  • 1 small onion
  • 1 fresh bay leaf
  • Salt
  • Pepper
Make it lactose-friendly
  • 50 g (¼ cup) butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1000 ml (4½ cups) whole milk (>3% milk fat) → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a saucepan, melt the butter over medium-low heat. Whisk in the flour to make a roux.
  2. Cook the roux over gentle heat for 3–5 minutes, but do not brown. This cooking is necessary to remove the floury taste.
  3. In a separate pot, begin heating the milk. Peel the onion, but do not cut it.
  4. Add the onion and bay leaf into the pot with the milk. Keep stirring until milk is heated to 80°C. Do not let the milk adhere and cook to pot bottom.
  5. Remove onion and bay leaf.
  6. Gradually whisk the heated milk into cooked roux. Add salt and pepper to taste.
  7. Stir and cook for 15 minutes until thickened. No lumps should be present.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0