When dinner needs something cozy, I reach for béchamel. It sounds very French and fancy, but honestly it’s just butter + flour + milk. That’s it. A little history whispers that cooks were making it in royal kitchens back in the 1600s… I mostly think about that while stirring and trying not to scorch the pan.
Here’s how I do it, start to finish.
Start by melting a small knob of butter on low. Shake in the flour and whisk for about a minute to cook off the raw taste — that little paste is your roux. Now the patient part: add milk in small splashes, whisking like you mean it after each one. It might look lumpy for 10 seconds, then smooths out… keep the flame gentle. If you want to be extra, drop in a bay leaf while it warms and fish it out later.
Let it do a soft simmer until it coats the back of a spoon; swipe a finger and the trail should stay put. If it goes too thick, loosen with a small splash of milk. Too thin? let it murmur on the heat another minute. No panic.
Season right at the end—pinch of salt, a little white pepper if you’ve got it, and the faintest grate of nutmeg; just enough for warmth, not a spice blast. That’s your base sauce done.
What next? Tuck it between lasagna layers, pour over blanched veg for a gratin, spread in a croque monsieur, or stir in cheese for a quick mornay-style sauce for mac ’n’ cheese. Leftovers keep well: press baking parchment or plastic wrap directly on the surface to stop a skin forming, then rewarm gently with a touch of milk.
It’s simple and a little meditative; once you catch the rhythm you’ll do it on autopilot — stir, splash, whisk, breathe.
Béchamel Sauce
-
50
g
unsalted butter
-
50
g
all-purpose flour
-
500
ml
milk
-
1/4
tsp
nutmeg (optional)
-
to taste
salt and pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Cooking
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Make the roux
Melt the butter in a saucepan over medium heat, then whisk in the flour. Cook for 1-2 minutes until it forms a smooth paste without browning.
-
Add milk gradually
Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens and is smooth.
-
Season and finish
Add a pinch of nutmeg, salt, and pepper to taste. Stir well and remove from heat.
Note: Whisk constantly to avoid lumps. Can be flavored with nutmeg or cheese for variations.
Updated: August 30, 2025