Perfect Béchamel Sauce
Perfect Béchamel Sauce is a easy French recipe that serves 4. 200 calories per serving. Recipe by Deli Cuisine on YouTube.
Prep: 5 min | Cook: 18 min | Total: 33 min
Cost: $0.83 total, $0.21 per serving
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
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
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
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
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
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
Season
Reduce the heat to minimum, add the salt, pepper and grated nutmeg. Mix well and taste to adjust seasoning.
Time: PT2M
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
Dietary info: vegetarian, gluten‑free option (rice flour or corn starch), lactose‑free option (almond milk), low-carb, low-calorie
Allergens: milk, gluten (wheat flour)
Ingredient Substitutions
- Instead of Butter: Olive oil (for a lighter version)
- Instead of Wheat flour (type T45 or T55): Rice flour (gluten‑free), Chickpea flour, Corn starch
- Instead of Whole milk: Semi‑skimmed milk, Almond milk (for a lactose‑free version)
Equipment Needed
- Non‑stick stainless steel saucepan
- Hand whisk
- Liquid measuring cup
- Measuring spoons
- Silicone spatula (optional)
- Airtight storage container (optional)
- Plastic wrap (optional)
- Cooking plate
Critical Steps — Do Not Skip
- Cooking the roux without letting it brown
- Incorporating the hot milk in a thin stream while whisking
- Whisk constantly to avoid lumps
- Stop cooking at the right moment before the sauce becomes too thick
Chef Tips from the Video
- Infuse the milk with a bay leaf or a small shallot for deeper flavor.
- Add grated cheese (parmesan or gruyère) for a gratin‑ready béchamel ideal for lasagna.
Troubleshooting
Sauce too thin
Mix 1 tablespoon of flour with a little melted butter, add this mixture to the sauce and bring to a boil.
Sauce too thick
Gradually whisk in hot milk until the desired consistency is reached.
Lumps
Whisk vigorously off the heat or pass the sauce through a sieve.
Burnt bottom
Transfer the sauce to a new saucepan and continue cooking over low heat.
Storage
Refrigerator: Up to 3 days in an airtight container, plastic wrap in contact with the sauce.
Freezer: To avoid – texture becomes grainy after thawing.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the béchamel 1 day ahead, keep refrigerated and gently reheat adding a splash of milk if needed.
Last updated: August 21, 2026
