Béchamel Sauce

Roux Ratio: Equal parts butter and flour create a smooth, balanced roux. The butter amount is adjusted here to 2 tablespoons so the sauce cooks properly.
Warm Milk: Warm milk blends into the roux more smoothly and helps prevent lumps.
Do Not Brown the Roux: Béchamel should stay pale. Cook the roux only long enough to remove the raw flour taste.
Consistency: For a thinner sauce, whisk in a little extra warm milk. For a thicker sauce, simmer a minute longer.
Dry Mustard: Dry mustard gives the sauce a subtle sharpness that works especially well with cheese, ham, eggs, and baked dishes.
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, whisking in a splash of milk if needed.
Serving Suggestions: Use with Croque Madame , baked pasta, vegetable gratins, casseroles, creamed vegetables, breakfast sandwiches, or baked eggs.

Name: Béchamel Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 teaspoons dry mustard; 1 cup whole milk (warm); kosher salt (to taste); black pepper (coarse, freshly ground, to taste); 1 pinch cayenne pepper; 1 pinch nutmeg (optional)

Béchamel is the quiet trick that makes a croque madame feel lush instead of dry. Whisk the milk into the roux slowly and it turns smooth and spoonable, thick enough to coat without going gluey.

By Alex Stone10 MINUTES

Butter Club Notes

Béchamel is one of those sauces that looks basic until you realize how many dishes depend on it. It is just butter, flour, and milk, but the way you cook the roux and whisk in the milk makes all the difference. For croque madame, I like a little dry mustard and cayenne because they keep the sauce from tasting flat under the ham, Gruyère, and egg. It should be smooth, spoonable, and thick enough to coat the bread without turning gluey.