Classic bechamel sauce is a staple in any kitchen and is so easy to make! It is easily customizable depending on your tastes and is the perfect recipe to add richness to pasta dishes, casseroles, soups, and stews.
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 25minutes
Servings: 8(1 quart)
4cupsmilk, at room temperature
1 ½teaspoonsfine sea salt
In a large saucepan, melt the butter over medium-low heat. Stir in the flour and whisk until smooth. Cook 3 minutes (whisking constantly), or until it has turned a light golden color.
Slowly whisk in the milk. Turn up the heat to medium and bring to a light simmer. Reduce the heat to medium-low and simmer 10 minutes, or until thickened and is no longer gritty. Add the salt the last minute of cooking with a pinch of nutmeg. Salt and pepper, to taste.
Bechamel Cheese Sauce: To turn this into a cheese sauce, mix in 1/2 cup shredded cheese the last 2 minutes of cooking and let melt. Gruyere is a great addition. Richer Sauce: For a more decadent sauce, substitute 1/2 cup milk with half-and-half or heavy cream. Freezer instructions: Let cool before placing in a zip-top bag for up to 3 months. Thaw in the refrigerator overnight.