This Bechamel Sauce recipe is a French mother sauce that can be adapted to many excellent dishes from a creamy mac and cheese to au gratin potatoes. I’ve even seen it mixed into queso dip before. This is a very simple recipe that you can easily make in your kitchen with three ingredients. But the key is how you put them together.
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If you like this bechamel sauce, you may also like our other sauces:
Bechamel Sauce Recipe
The flavors of a good bechamel sauce come from the correct browning of the flour and butter. The rich, fatty, caramelized taste will make its way into any dish you make with it. I can’t tell you enough how positively people react when they try something with a good bechamel sauce like this one. They usually can’t believe it’s homemade and not from a faFrenchench restaurant.
Video explaining the process of making Bechamel Sauce
Ingredients
- 2 cups milk
- 1 1/2 sticks butter
- 4 tablespoons flour
- 2 bay leaves
- Pinch of Salt (or more to taste)
Equipment
- Saucepan
- Wooden Spoon
- Whisk
Direction
Melt the butter in your saucepan.
Once your butter looks like this, go ahead and add the flour. Whisk it for about 8 to 10 minutes. It will continue to brown. You want it to be a golden brown when it is done.
After your 8 to 10 minutes, it will look like this:
It is best to warm your milk before pouring it into the bechamel sauce. You don’t have to, but it speeds up the process and can be less messy. Mix in a little at a time until it is complete.
Really whisk this thoroughly. You want it to be as smooth as you can make it. Here’s what it looked like after our first batch of milk was whisked in:
Finally, you can add the rest of your milk and the bay leaves.
Continue to stir with a whisk. The bechamel sauce is ready when it is thickened. Make sure to take out the bay leaves before you cook with your new favorite sauce!
a simple recipe for an amazing bechamel sauce
30 minCook Time
30 minTotal Time
Yields 2.5 cups
Save RecipeIngredients
- 2 cups milk
- 1 1/2 sticks butter
- 4 tablespoons flour
- 2 bay leaves
Instructions
- Melt the butter in your saucepan.
- Once your butter looks like this, go ahead and add the flour. Whisk it for about 8 to 10 minutes. It will continue to brown. You want it to be a golden brown when it is done.
- After your 8 to 10 minutes, it will look like this:
- It is best to warm your milk before pouring it into the bechamel sauce. You don't have to, but it speeds up the process and can be less messy. Mix in a little at a time until it is complete.
- Really whisk this thoroughly. You want it to be as smooth as you can make it. Here's what it looked like after our first batch of milk was whisked in:
- Finally, you can add the rest of your milk and the bay leaves.
- Continue to stir with a whisk. The bechamel sauce is ready when it is thickened. Make sure to take out the bay leaves before you cook with your new favorite sauce
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