Béchamel Sauce
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.
Recipe link
Prep time5 min
Cook time5 min
Total time10 MINUTES
- Course
- Condiments Sauces
- Cuisine
- French
- Difficulty
- Easy
- Est. calories / serving
- 92
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)
Instructions
Instructions
- Melt the Butter: Melt the butter in a small saucepan over medium heat.2 tbsp butter
- Build the Roux: Add the flour and dry mustard. Whisk constantly for about 1 minute, until the mixture is smooth and lightly foamy but not browned.2 tbsp flour, 2 tsp dry mustard
- Add the Milk: Reduce the heat to medium-low. Slowly pour in the warm milk while whisking constantly to prevent lumps.1 cup warm milk
- Simmer Until Thickened: Continue whisking for 2–3 minutes, until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon.béchamel sauce
- Hold Warm or Use: Use immediately, or cover and keep warm over very low heat, whisking occasionally.finished béchamel sauce
Notes
- 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.
Nutrition (Approximate Per Serving)
Yield
About 1 cup béchamel sauce — Serving size: ¼ cup
- Calories
- 92
- Carbohydrates
- 7 g
- Protein
- 3 g
- Fat
- 6 g
- Saturated Fat
- 4 g
- Polyunsaturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 128 mg
- Potassium
- 92 mg
- Fiber
- 0 g
- Total Sugars
- 3 g
- Vitamin A
- 248 IU
- Vitamin C
- 0 mg
- Calcium
- 82 mg
- Iron
- 0.4 mg
Equipment
- Small saucepan
- Whisk
- Measuring cups and spoons
- Rubber spatula