Béchamel Sauce


SourceThis recipe was taught in a Cooking Theories class with Paul Link.
Prep time
Cooking time10 minutes
Total time10 minutes


One of the five “mother sauces” of classic French cuisine, the béchamel sauce can be the base for many others. 


5 tablespoons
butter (unsalted)
5 tablespoons
flour, all-purpose
4 cups
milk, whole
nutmeg, ground (fresh)


In a heavy saucepan, melt butter over medium heat until it starts to foam. Whisk in flour, gradually incorporating it to form a smooth roux. Cook roux 3 – 4 minutes, whisking constantly until roux becomes a light blond color. Slowly whisk in milk, being sure to incorporate all of the roux, pay attention to the bottom corners of the sauce pan. Bring to a boil, whisking frequently, until the sauce thickens. Grate nutmeg to taste or use as a base for another sauce.