Bechamel Sauce Recipe (Classic French)

Name: Bechamel Sauce Recipe (Classic French)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: Québécoise
Ingredients: ⅓ cup (80 g) salted butter; ⅔ cup (80 g) all-purpose flour; 4 cups (1 L) cold milk; ¼ tsp (1 ml) ground nutmeg

Preparation 5 min
Cooking 15 min
Servings 8
Freezing Absolutely

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Ingrédients

⅓ cup (80 g) salted butter
⅔ cup (80 g) all-purpose flour
4 cups (1 L) cold milk
¼ tsp (1 ml) ground nutmeg

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Preparation

In a heavy-bottomed saucepan, melt the butter over low heat.
Add the flour all at once and cook, whisking constantly, for 2 to 3 minutes. The mixture will foam and smell faintly nutty. It should take on no color at all.
Pour in the cold milk a small ladle at a time to start, whisking constantly and waiting until each addition is perfectly smooth before adding the next. Once about a third of the milk is in, pour the rest in a steady stream, still whisking.
Raise the heat to medium and bring to a boil, stirring constantly, then lower it right away and simmer for 3 to 5 minutes, until the sauce coats the back of a spoon.
Take it off the heat, add the nutmeg and season with pepper. Taste and add salt only if it needs it, the salted butter already brought some.