Making Béchamel
One of the five French mother sauces — white sauce made from a white roux and milk. The base of countless dishes: mac and cheese, lasagna, soufflés, croque monsieur, and gratins.
When to Use This Technique
- Mac and cheese sauce base
- Lasagna white sauce
- Potato gratin
- Soufflé base and croque monsieur
Temperature Guide
Temperature Range
Medium heat throughout
Visual Cue
Sauce thickens gradually, coats spoon, moves in slow ripples
Readiness Test
Coat back of spoon — line drawn holds clean without running
Step-by-Step Instructions
Equal parts butter and flour: 2 tbsp each makes thin sauce, 3 tbsp each makes thick
Tip
This ratio gives you control over final texture of dishes
Melt butter, add flour, cook 2 minutes stirring constantly — make white roux
Tip
Cooking roux removes raw flour taste. White roux is pale cream color.
Add warm milk (not cold!) all at once while whisking vigorously
Tip
Warm milk whisked into hot roux prevents lumps better than cold milk added slowly
Whisk constantly over medium heat until sauce thickens and boils
Tip
Must reach boil to cook out the starch and reach final consistency
Season with salt, white pepper, and freshly grated nutmeg
Tip
Nutmeg is the traditional and essential seasoning — use fresh-grated, not ground
Press plastic wrap directly on surface if not using immediately — prevents skin
Tip
Skin forms within minutes of contact with air — wrap prevents this
Equipment Needed
- Saucepan
- Whisk
- Wooden spoon
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
15-20 minutes
Category
Sauce Making