Béchamel – White Sauce

Béchamel – White Sauce

BrianCamfam Cookery
A velvety white sauce or Béchamel is one of the secrets of a competent cook. Béchamel will drape casually over vegetables, mashed potatoes, or fish. Whisk it slowly and carefully, as though you had all the time in the world. It is the base for many sauces and is used in many different recipes, such as Lasagna, Creamed Chipped Beef (SOS), Étouffée, Cheese Sauce, and Chicken Gravy among others.
Getting this down is critical to all good cooks.
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  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • ½ tsp kosher salt
  • freshly ground black pepper to taste


  • In a heavy saucepan, melt the butter* over low heat, until foamy.
  • With a wooden spoon, stir in the flour until a thin paste forms. This is called a “roux.”
  • Whisk in the milk until smooth.
  • Stirring occasionally, cook 10 to 12 minutes, until simmering, thick, and smooth.
  • Simmer 2 minutes to “cook out” the flour taste.
  • Season with the salt and freshly ground black pepper.

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