Béchamel sauce

Sauce Béchamel was first introduced in France and was based on an older Italian Tuscan recipe known as salsa colla. The sauce was first developed by Louis de Béchamel around 1650. It is now considered one of the mother sauces in French cuisine as it is used as a starting component for a myriad of other sauces. In addition to French cuisine, it is often used in recipes from across the Mediterranean region.

To make the Béchamel sauce you first make a roux using butter and flour. Next, scalded milk is whisked in to make a white sauce. You can vary the thickness by adjusting the ratio of roux to milk.


1 1/2 tbsp butter
1 1/2 tbsp all-purpose flour
pinch of nutmeg
2 cups of milk

  1. Melt butter in a saucepan until it bubbles over medium heat.
  2. Add flour and stir the mixture together using a wooden spoon. This mixture is referred to as a roux.
  3. Reduce the heat. The roux should not change in color.
  4. In a separate saucepan, heat the milk to a simmer.
  5. Whisk the milk into the roux to achieve the desired thickness that you need. Sauce should at least be thick enough to coat the spoon.
  6. Add a pinch of nutmeg and season with salt and pepper.
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