Making Béchamel Sauce
This sauce forms the backbone of gratins, lasagnas, and creamy soups. Once you master the ratio, you stop relying on measurements and start cooking by feel.
Temperature control is your primary tool
Keep your milk cold or room temperature to prevent the roux from seizing, and never walk away from the pot while the sauce is thickening.
- heavy-bottomed saucepan
- balloon whisk
- silicone spatula
What goes in.
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 2 cupswhole milk
- 1/4 tspkosher salt
- 1 pinchfreshly grated nutmeg
Cooking the flour
Cook the butter and flour together for at least two minutes over medium-low heat. You want the mixture to smell like toasted biscuits, not raw dough.
The method.
Melt the butter
Place the saucepan over medium-low heat and melt the butter until it is foaming but not browned.
Add the flour
Whisk in the flour and keep it moving for 2 to 3 minutes. The mixture should look like wet sand.
Incorporate the milk
Add a small splash of milk and whisk vigorously until absorbed. Gradually stream in the remaining milk, continuing to whisk until no lumps remain.
Simmer to thicken
Switch to a spatula to scrape the corners of the pot. Cook until the sauce coats the back of a metal spoon and leaves a clear line when you swipe your finger through it.
Season
Remove from heat. Stir in salt and a tiny pinch of nutmeg. Use immediately.
Other turns to take.
Mornay Sauce
Stir in a handful of finely grated Gruyère or sharp cheddar once the sauce has thickened and been removed from the heat.
Soubise
Fold in finely minced onions that have been sweated in butter until completely translucent.
When it doesn't go to plan.
If lumps appear, don't panic. Remove the pan from the heat and whisk aggressively, or pass the sauce through a fine-mesh strainer.
To prevent a skin from forming while the sauce sits, press a piece of plastic wrap directly onto the surface of the sauce.
The sauce thickens as it cools; if it becomes too stiff, whisk in another tablespoon of warm milk to loosen it.
The ones that keep coming up.
Why does my sauce taste like flour?
The flour wasn't cooked long enough in the butter. Ensure the roux smells toasted before you add any milk.
Can I use low-fat milk?
You can, but the result will be thinner and lack the coating mouthfeel provided by whole milk.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe