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Close-up overhead photo showing freshly grated nutmeg sprinkled over the surface of the finished Creamy Bechamel Sauce in a saucepan for final seasoning.
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Classic Creamy Béchamel Sauce (Lump-Free)

Discover the secret to mastering this classic French sauce every time. It is ideal for rich lasagnas and creamy, smooth gratins.
Prep Time5 minutes
Active Time10 minutes
Total Time15 minutes
Course: sauce, Side Dish
Cuisine: French
Keyword: ,easy cheesecake, béchamel, French cuisine, gratin, lasagna, roux, white sauce
Yield: 4 people
Calories: 120kcal

Ingredients

  • 50 g 3.5 tbsp unsalted butter
  • 50 g 1/4 cup all-purpose flour (plain flour)
  • 500 ml 2 cups whole milk (ideally warm to prevent lumps)
  • 1 pinch of freshly grated nutmeg
  • Salt to taste
  • White pepper to taste

Instructions

Prepare the Roux and Add the Flour:

  • In a heavy-bottomed saucepan, melt the butter over medium heat.
    Once the butter is melted and foamy, add the flour all at once. Whisk immediately and vigorously to obtain a smooth paste called Roux. Let it cook for 1 minute, stirring constantly, to cook the flour and remove the raw taste.
    Close-up of a smooth, light golden roux (butter and flour mixture) being cooked in a pan, the foundation for a perfect Creamy Bechamel Sauce.

Incorporate the Milk and Cooking: :

  • Remove the saucepan from the heat. Pour half of the warm milk in quickly. Whisk vigorously without stopping until the texture is perfectly smooth.
    Return the saucepan to medium-low heat. Pour in the rest of the milk and continue to whisk slowly. Let it simmer and thicken for 5 to 7 minutes. The sauce is ready when it coats the back of a spoon.
    Overhead shot showing warm milk being poured into a stainless steel saucepan containing the hot roux mixture, the crucial step for a lump-free Creamy Bechamel Sauce.

Seasoning:

  • Remove from heat. Season with salt, pepper, and add the pinch of nutmeg. Mix well and use immediately.
    Close-up overhead photo showing freshly grated nutmeg sprinkled over the surface of the finished Creamy Bechamel Sauce in a saucepan for final seasoning.

Notes

For a Mornay Sauce: Remove from the heat and stir in 50g (1/2 cup) of grated cheese (Gruyère, Comté, or Emmental) to obtain a cheese sauce perfect for gratins. Storage: Béchamel can be stored for 2-3 days in the refrigerator. To reheat, add a little milk and whisk over low heat.