A classic creamy white sauce based on a white roux, ideal for pastas and casseroles.Print Pin FB X Rate
- Melt the butter in a medium saucepan over low to medium heat.
- Add the flour and stir constantly for 2 minutes to make a white roux.
- Gradually pour in the milk while stirring constantly. This prevents lumps.
- Keep stirring until the sauce thickens and lingers on the back of a spoon.
- Season with salt, pepper and a pinch of nutmeg.
- Remove from heat and use immediately or store in the refrigerator with a piece of plastic wrap directly on the surface of the sauce to prevent skin from forming.
- Flour vs Butter Ratio: In our preparation, the ratio of flour to butter is the same. This may vary at any time. Please note that too little flour will result in a greasier cream. Too much flour is more likely to lead to lumps in the sauce.
- Roux vs. Roux Milk Ratio: For our preparation, we used a ratio of 25 grams of butter, 25 grams of flour (together they form the roux) and 500 ml of milk. This gives a medium-thick Béchamel sauce. Depending on the desired end result, you can adjust this ratio. A thicker sauce requires more roux relative to the milk, while a thinner sauce requires less roux.
- It’s important to remember that a hot roux expects cold milk (or vice versa). This will help prevent lumps and ensure a smooth sauce.
- If the sauce is too thick, you can add some extra milk to reach your desired consistency.
Derived sauces of Béchamel sauce:
- Mornay sauce: With grated cheese.
- Cheese sauce: With processed cheese and sometimes mustard or Worcestershire sauce.
- Cream sauce: With cream.
- Mustard sauce: With mustard.
- Aurora sauce: With tomato paste.
- Nantua sauce: With lobster butter.
- Mushroom sauce: With mushrooms.
- Parsley sauce: With finely chopped parsley.