Perfect Béchamel Sauce

Ingredients

• 50 g Butter (At room temperature, cut into cubes)
• 50 g Wheat flour (type T45 or T55) (Sift to avoid lumps)
• 500 ml Whole milk (Warm slightly before incorporating)
• 1 c. à café Salt (Adjust to taste)
• ½ c. à café Ground black pepper (Freshly ground preferably)
• ¼ c. à café Nutmeg (Grated just before adding)

Instructions

1. Melt the butter

   Place the saucepan over low heat, add the butter cubes and let it melt gently without browning.

   Time: PT2M

   Temperature: feu doux

2. Prepare the roux (butter‑flour)

   Sprinkle the flour over the melted butter, then whisk vigorously for 2 to 3 minutes to cook the flour without it coloring.

   Time: PT3M

   Temperature: feu doux

3. Heat the milk

   While the roux cooks, heat the milk in another saucepan over medium heat until it is hot (but not boiling). You can add a bay leaf or half a shallot for flavor.

   Time: PT3M

   Temperature: feu moyen

4. Incorporate the milk gradually

   Pour the hot milk into the roux in two or three batches, whisking constantly. Wait for each addition to be fully incorporated before adding more.

   Time: PT5M

   Temperature: feu moyen

5. Bring to a boil and thicken

   Increase the heat slightly and continue whisking until the sauce reaches a gentle boil and thickens uniformly.

   Time: PT3M

   Temperature: feu moyen‑élevé

6. Season

   Reduce the heat to minimum, add the salt, pepper and grated nutmeg. Mix well and taste to adjust seasoning.

   Time: PT2M

7. Cool and store

   Remove the saucepan from the heat. Lay plastic wrap directly on the sauce to prevent a skin from forming. Let cool to room temperature, then transfer to an airtight container and refrigerate.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

15 g

Fat

12 g

Fiber

0.5 g