Classic Bechamel Sauce
Ingredients
- 2 tablespoonsteaspoon unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon salt
- 1/16 to 1/8 teaspoon, black pepper
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Instructions
- In a heavy-bottomed 6-cup saucepan set over medium-low heat, melt 2 tablespoons of butter. Add the flour and whisk together until the butter and flour mixture forms small bubbles with a faint tint of color, about 2 minutes.
- Add 1 cup of the milk (all at once) and whisk until the sauce is smooth and lump-free. Whisk in the remaining 1 cup of milk (all at once), with the salt, and white or black pepper.,Raise the heat to medium and bring the sauce to a low boil with small bubbles breaking the surface and wisps of steam. Keep whisking the simmering sauce for an additional 2 minutes, or until it is thickened and no longer tastes of raw flour.,The finished sauce should have a thick, gravy-like consistency.
- Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming.,Cool the sauce for 10 to 15 minutes before storing. Refrigerate in an airtight container for up to 5 days. You can also freeze bechamel in an airtight container for up to 3 months.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original