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Home » Recipes » Basic Components

Homemade Béchamel: White Roux Sauce To Enrich Your Dishes

Published: Dec 17, 2015 · Modified: Jan 2, 2022. This post may contain affiliate links. Please read my disclosure policy.

Recipe
Béchamel or white sauce is the base for many cheese sauce and dishes #yourguardianchef #sauce #Frenchfood

Homemade Béchamel, also called White Roux, is a basic sauce for many Italian and French recipe.

Homemade Béchamel White Roux stir

I always keep this recipe and its measurements at hand in the kitchen so I can quickly make it if I need.

You can adjust the quantity of the flour based on the consistency you need.

Ingredients for 1 cup - 300 ml of fresh Béchamel sauce

  • 2 tablespoon - 30 g flour
  • 2 tablespoon - 30 g butter
  • 1 ¼ cup - 300 ml milk
  • 1 pinch freshly grated nutmeg
  • salt & pepper

Making Béchamel: White Roux

  1. Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
  2. Remove from the heat and gradually add the warm milk making sure no lumps are formed.
  3. Put back on the heat and bring to boil stirring constantly.
  4. Lower the heat and keep stirring, till it reaches the right consistency.
  5. Add salt and nutmeg at the end.

Below a list of recipe where I use it.

  • Chicken and Mushroom Pie Recipe
  • Lasagna
  • Scallop, Shrimp, Salmon and Cod Fish Pie with a Mediterranean Twist

Since the homemade Béchamel requires a lot of stirring I would recommend using a wooden spoon with comfortable handles.

Homemade Béchamel White Roux stir

📋Homemade Béchamel White Roux

Béchamel or white sauce is the base for many cheese sauce and dishes #yourguardianchef #sauce #Frenchfood
Prep Time 3 minutes
Cook Time 20 minutes
⏲️Total Time 20 minutes
Servings: 1 cup
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • 2 tablespoon flour
  • 2 tablespoon butter
  • 1 ¼ cup milk
  • 1 pinch freshly grated nutmeg
  • salt & pepper
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Equipment

  • Mini Measuring Set
  • Measuring mugs
  • Wooden Turner Set
  • All-Clad Sauce Pan 3-Quart
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Instructions

  • Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
    Stir flour and butter
  • Remove from the heat and gradually add the warm milk making sure no lumps are formed.
  • Put back on the heat and bring to boil stirring constantly.
    Homemade Béchamel White Roux stir
  • Lower the heat and keep stirring, till it reaches the right consistency.
  • Add salt and nutmeg at the end.
    Homemade Béchamel White Roux
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Nutrition

Calories: 14kcal | Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 13mg | Vitamin A: 40IU | Calcium: 11mg
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Reader Interactions

Comments

  1. Patty @pattysaveurs.com

    November 07, 2017 at 10:14 am

    5 stars
    I've actually used bechamel a lot in my recipes lately, such a delicious sauce, I used it as a binder! Yours is different in ingredients proportion than mine, will try it next time I need bechamel!

    Reply
    • Laura

      November 07, 2017 at 10:55 am

      INteresting, I think the proportion changes if you want it more liquidy or not. I should test with different measurements. Thank you for your comment

      Reply
  2. Elaine @ Dishes Delish

    November 07, 2017 at 12:40 pm

    5 stars
    I love this sauce. I never thought of putting nutmeg in it. I can't wait to try this!

    Reply
    • Laura

      November 07, 2017 at 1:08 pm

      Thank you, My mom always added it so I thought everybody did

      Reply

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