Techniques › Sauces and stocks
Béchamel (white sauce)
Intermediate Sauces and stocks
Milk thickened with a cooked butter-and-flour paste, the base of mac and cheese, lasagna and gratins.
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How do you do it?
- Melt 2 tablespoons butter over medium-low, whisk in 2 tablespoons flour, and cook 1 to 2 minutes without browning.
- Whisk in 1 cup warm milk a little at a time, keeping it smooth.
- Simmer gently, stirring, 5 to 10 minutes until it coats a spoon; season with salt and nutmeg.
Why does it work?
Coating the flour in fat keeps it from clumping, and cooking it briefly removes the raw flour taste. As the milk heats, the starch swells and thickens it.
What are the common mistakes?
- Adding all the milk at once — lumps that are hard to whisk out.
- Not simmering long enough — pasty, floury taste.
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