How to Make Béchamel
This béchamel recipe is so flavorful and simple to make—perfect in lasagna, gratins, casseroles, and croque monsieurs.
Servings 4 - 6
Calories 187kcal
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 bay leaves
- 2 ½ cups cold milk whole or 2% milk
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
Instructions
- Melt the butter in a medium saucepan or skillet over medium heat. Add the flour and stir together until combined. Continue stirring until the mixture becomes golden and fragrant, about 4-5 minutes.
- Add the bay leaves and gradually pour in the cold milk all at once, while whisking, then bring to a simmer. Bring to a simmer and whisk continuously until the sauce thickens, cooking for about 10-15 minutes. Season with the nutmeg and kosher salt, adding more to taste. Discard the bay leaves before using. The thickness of the sauce should fall between an alfredo sauce and pudding.
Notes
If you want to add even more flavor to your sauce, shallots are a tasty addition. If adding, mince ¼ cup of shallot then add to the butter with the flour to cook together before adding the milk.
Béchamel will keep in an airtight container in the refrigerator for up to a week.
Béchamel will keep in an airtight container in the refrigerator for up to a week.