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Bechamel Sauce

Makes 2 cups
Bechamel is one of the five mother sauces and can be used in a variety of recipes from topping crepes to a base for your macaroni and cheese.


  • 2 cups whole milk
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • pinch of nutmeg
  • pinch of salt


  1. Heat milk in a small sauce pot until hot to the touch.
  2. Meanwhile, in a small sauce pan melt butter over medium heat, whisk in flour and cook for 2 minutes, stirring frequently.
  3. Slowly whisk the hot milk into the butter/flour mixture. Allow to thicken over medium heat for 7 minutes, stirring occasionally.
  4. Whisk in nutmeg and salt.
  5. Serve or keep covered in the fridge for up to 2 days. To re-heat, place in a small sauce pan over medium heat and whisk, add a few more Tablespoons of milk to loosen the sauce.

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