This is a recipe my French mother-in-law taught me. Béchamel sauce is a great all-purpose cream sauce (and honestly, not that hard to make once you get the hang of it). Here is How To Make Béchamel Sauce…
PARENT CLUB TIP:
The secret to Béchamel sauce is to warm the milk. If you put in cold milk (and I have – so I know by experience – the flour goes all clumpy). As I am melting the butter, I take a smaller saucepan and warm the milk (medium heat).
- 2 cups Milk (2% is fine)
- 2 tbps butter
- 2 tbsp flour
- Pepper (to taste)
- Melt butter in saucepan
- In separate saucepan warm milk (medium heat)
- Once butter is melted add in flour stir to combine. Cook for 1 minute.
- Slowing add in warm milk (use a soup ladle), one ladle at a time. Whisk to combine the flour, butter, and warm milk.
- Once all the butter is melted – bring to a boil.
- One boiling turn heat down to simmer – stirring constantly.
- Tip: You know the sauce is perfect when there are no lumps and when you dip in a spoon and you can run a line down the back of the sauce spoon (with your finger).
This Béchamel Sauce Recipe is the foundation for many recipes that use a cream sauce as a base – like my mac n’ cheese recipe for example (that’s a great family meal right there!). You can switch it up by adding Parmesan and you get an Alfredo Sauce. My kids love it.
Sauces and soups really make for great winter comfort foods. You might like to try my Creamy Chicken Rice Soup recipe or my Easy Vinaigrette Recipe for more yummy (and easy!) recipes.
Looks very easy to make.
I did not know that was the name of this type of sauce. I have made this before.
Awesome thank-you for this recipe!!!
Love a good Bechamel Sauce, although I haven’t made one for years and years!
I have been trying to master this for a while thanks for the post
great instructions
Oh wow…warm the milk. I have had same problem with making Bechamel…clumps. I can’t wait to give this a try. Thanks so much for the recipe.
I have never warmed the milk before but it does make since, I will definitely warm it up next time! And hopefully it will cut down on the lumps..lol
I have never warmed the milk before, but will next time I make thanks for sharing
I always wondered what a bechemel sauce was… now I know! Looks super yummy! Thanks
great tips ty for the post
Enjoy!
Would you believe that i can make any sauce lumpfree but for the life of me can’t make a smooth lumpfree gravy?