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Bechamel
How to make classic bechamel sauce
Course
Sauce
Cuisine
French
Keyword
Bechamel, Sauce
Total Time
20
minutes
minutes
Servings
4
servings
Author
Chef Ben Kelly
Ingredients
2
tbsp
olive oil
1/2
an onion, diced
1/4
cup
butter
1/4
cup
flour
5
cups
Whole Milk
1/4
tsp
fresh ground nutmeg
salt and pepper as needed
Instructions
Heat the olive oil in a heavy-bottomed pan over medium heat.
Add the onions and saute until the onions are soft.
Add the butter and melt.
Add the flour, mix it with the melted butter and onions, and cook, stirring regularly for about three minutes.
Add the milk and whisk to fully incorporate the roux.
Heat the milk, making sure to scrape the bottom of the pot regularly, so the roux doesn't stick.
Simmer the sauce for about 10 minutes or until it thickens and no longer tastes like raw flour.
Season with salt, pepper (white pepper if you prefer) and nutmeg.
Strain the sauce through a fine-mesh sieve.
Put a layer of plastic wrap on the surface of the hot bechamel to prevent a film from forming on the surface.
Use the bechamel right away, or keep it in the fridge for up to four days.