One of the five french mother sauces (bechamel, veloute, hollandaise, espagnole, tomato sauce), bechamel is a versatile base for a variety of dishes. If you’ve ever made a macaroni and cheese casserole, you’ve likely made a bechamel. Flour, butter and milk make the base of this recipe, and it can be enhanced with any variety of ingredients.


  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 2 c Whole Milk
  • 1 pinch Nutmeg


  1. Melt butter in a small sauce pan
  2. Once butter is melted add flour and whisk until the flour is fully incorporated into the butter and forms a paste. This is called a roux.
  3. Cook the roux for 2-3 minutes until a nutty fragrance wafts from the vessel, stirring all the while
  4. Add milk and heat gently on medium low heat while continuing to whisk.
  5. To determine if your sauce is ready, dip a spoon into the sauce. Run your finger down the back middle of the spoon, if a canal remains after you remove your finger your sauce is ready.


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