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bechamel sauce

This creamy bechamel sauce is perfect for pasta, lasagna, or as a base for cheese sauces. Made with butter, flour, and warm milk, it’s quick and easy to prepare.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3.5 cups whole milk, warmed
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.125 teaspoon nutmeg optional
  • 0.75 cup shredded white cheddar cheese to make a cheesy béchamel sauce

Method
 

Preparation Steps
  1. Warm the milk first using a microwave or a small saucepan. It’s best to use warm milk to avoid clumps when mixing with the roux.
  2. In a separate medium saucepan, melt butter over low heat.
  3. Add flour and stir non-stop for about 1–2 minutes until the mixture turns a pale sandy color. Be careful not to let it brown too much.
  4. Increase the heat to medium and gradually whisk in the warm milk. Keep stirring until smooth and fully blended. Let the sauce reach a boil, then cook for 10–15 minutes until it thickens.
  5. Season with salt, pepper, and nutmeg. Taste and make any needed adjustments.
  6. Serve with pasta, ravioli, or as a white sauce for lasagna.

Notes

Use fresh ingredients for best results. This sauce can be stored in the refrigerator for up to 2 days and reheated gently.