Traditional Béchamel Sauce

A velvety texture that generously coats the spoon. The aroma of warm butter blends with a hint of nutmeg for a smooth, glossy bind, without a single lump.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 219
• Protein: 6 g
• Carbs: 15 g
• Fat: 15 g

Ingredients

• 50 g Minimum butter sweet ( in small pieces )
• 50 g Wheat flour
• 500 ml Whole milk ( cold )
• 1 pinch Nutmeg ( freshly grated )
• 1 pinch Gray sea salt
• 1 pinch White pepper ground

Instructions

1. Make the roux

   In a heavy-bottomed saucepan, melt the butter over low heat. As soon as it foams, add the flour all at once. Whisk without letting it color; the mixture should remain pale and bubble slightly.

2. Bind with milk

   Pour the cold milk all at once over the hot roux. Whisk vigorously to dissolve everything. Gradually increase the temperature while continuing to whisk the bottom of the pan.

3. Thicken the sauce

   Simmer gently for about ten minutes. The sauce should thicken, becoming smooth and glossy. It is ready when it perfectly coats the back of a spoon.

4. Season

   Remove from heat. Grate the nutmeg, add salt and white pepper. Mix one last time to infuse the flavors.

Chef's tips

• The anti-lump secret: always pour cold liquid onto a hot roux.
• Use white pepper to keep the sauce looking impeccably clean.
• If not using immediately, cover with plastic wrap directly on the surface to prevent a skin from forming.

Storage

Can be kept for 48 hours in the refrigerator in an airtight container. Reheat gently in a saucepan with a splash of milk to loosen the sauce.