Peruvian & World Recipes

Béchamel Sauce

Béchamel Sauce
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Béchamel Sauce

Course: SaucesCuisine: French
Cups:

4

Experience the decadence of Béchamel Sauce with this easy recipe. Melt ½ cup unsalted butter, whisk in ½ cup flour to create a golden roux, then gradually add 3 cups warm whole milk. Season with a pinch of nutmeg, kosher salt, and freshly ground pepper. Enhance the richness with ½ cup grated Parmesan cheese. Stir until smooth, creating a luscious Bechamel perfect for elevating pasta, lasagna, or gratins. Indulge in the velvety texture and nuanced flavors of this classic sauce.

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Ingredients

  • 1/2 cup unsalted butter

  • 1/2 cup all-purpose flour

  • 3 cups warm whole milk

  • 1 Pinch ground nutmeg

  • Kosher salt, freshly ground pepper

  • 1/2 cup grated Parmesan cheese

Directions

  • Melt butter in a large saucepan over medium heat.
  • Add flour and cook, whisking occasionally, about 4 minutes.
  • Quickly whisk in milk and season with salt, pepper, and nutmeg.
  • Reduce heat to medium-low and cook, whisking occasionally, until smooth and velvety, about 25 minutes.
  • Remove from heat and -if using- whisk in Parmesan.
  • Transfer to a bowl, cover with plastic wrap, and use within 1 hour or chill.

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