BECHAMEL SAUCE

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Serves:

2 Servings

Level:

Beginner

About the Recipe

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2% is preferable for richness)
Salt, to taste
White pepper, onions, garlic, green pepper to taste (you can use black pepper as an alternative)
Parmesan, mozzarella, emmental cheese
Pinch of nutmeg (optional)

In a medium saucepan, melt the butter over medium heat until it starts to foam.
Add the flour, onions, green pepper, garlic and stir it into the butter using a wooden spoon or a whisk. Cook for about 2 minutes to form a roux, which is the thickening base for your sauce. Stir continuously to prevent the flour from browning.
Gradually add the milk while continuously whisking to prevent any lumps from forming. Add the milk slowly at the start to ensure a smooth sauce.
Once all the milk is incorporated, continue to cook the sauce, stirring constantly, until it thickens and comes to a gentle boil. This should take about 6 to 9 minutes.
Once thickened, lower the heat and simmer for another 2 to 3 minutes. Season with salt, white pepper, cheeses and a pinch of nutmeg if you like.
If you find any lumps in your sauce, you can strain it through a fine-mesh sieve to get that perfectly smooth consistency.