In this post, I will show you how to make a béchamel sauce (white sauce) because I will be using it in a lot of gratin and casserole recipes. The béchamel sauce is the french white sauce. It sounds fancy and complicated, but it’s pretty easy to make.
I had been making the béchamel since I was 12 or 13 years old. I could probably make the sauce in my sleep. Growing up whenever we had a barbeque, my mom would make us some sort of a gratin to serve as a side dish. Since I liked helping her in the kitchen, she thought me how to make the béchamel sauce.
The sauce is usually made with a base of butter, flour, and milk. I like to add a little bit of cream cheese. It makes the sauce even creamier. It does require a lot of whisking, but then it only takes 10 minutes.
All right, let’s get to it!
Prep time: 10 minutes
Yields: 1 1/2 cups
3 tablespoons of butter
1 tablespoon of flour
1 1/2 cups of warm milk
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon of freshly graded nutmeg
1 tablespoon of cream cheese
- 3 tablespoons of butter
- 1 tablespoon of flour
- 1½ cup of warm milk
- ¼ teaspoon of salt
- ⅛ teaspoon of pepper
- ⅛ teaspoon of freshly graded nutmeg
- 1 tablespoon of cream cheese
- In a sauce pan, start by melting the butter on low medium heat.
- Once the butter is completely melted, add the flour and whisk quickly to mix in with the butter.
- Once the butter and flour form a paste, add the warm milk while continuing to whisk.
- The sauce will be ready when it thickens.
- Remove from the heat, add salt, pepper, nutmeg, and cream cheese.
- Whisk well until the cream cheese is melted and the salt, pepper and nutmeg are well incorporated.
- Et voila! The béchamel sauce is ready and can be used in gratins, casseroles, and Mc & Cheese.