Description
A creamy and versatile sauce that serves as a perfect base for pasta, veggies, or sandwiches.
Ingredients
Scale
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 500 ml of whole milk
- A pinch of salt
- A pinch of nutmeg
Instructions
- Before you start, make sure all your ingredients are measured and ready to prevent scrambling in the middle of cooking.
- Warm the milk in a separate saucepan until cozy but not boiling.
- Melt the butter in a medium saucepan over medium heat.
- Slowly add the flour to the melted butter while stirring continuously to create a roux until it’s golden.
- Gradually pour the warm milk into your roux, mixing vigorously to avoid lumps.
- Add the pinch of salt and nutmeg, stirring well and letting it cook until it thickens.
- Remove from heat and use the sauce as desired.
Notes
Serve this sauce over pasta, vegetables, or use as a base for mac and cheese. It can be made ahead of time and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg
Keywords: sauce, béchamel, creamy sauce, pasta sauce, versatile sauce