This delicious and creamy Béchamel sauce, inspired by Martha Stewart, is a simple, must-have recipe for any home cook. Perfect for lasagna, mac and cheese, or gratins, it comes together with basic pantry staples like butter, flour, and milk. Smooth and rich, it adds a luxurious touch to any dish with minimal effort!
Recipe Ingredients:
- 3 tablespoons unsalted butter
- ¼ cup finely chopped onion
- ¼ cup all-purpose flour
- ½ teaspoon coarse salt
- 4 cups whole milk
How To Make Bechamel Sauce Recipe?
- Melt the butter: In a medium saucepan over medium heat, melt the butter.
- Cook the onion: Add the finely chopped onion and cook until softened, about 6 minutes.
- Make the roux: Stir in the flour and salt, cooking for about 5 minutes, stirring frequently, until the mixture turns pale golden, has a slightly nutty aroma, and reaches the texture of cooked oatmeal.
- Add the milk gradually: Whisking constantly, pour in 2 cups (480ml) of milk first. Then, add the remaining 2 cups (480ml) and continue whisking until smooth.
- Cook until thickened: Stir constantly along the bottom of the pan and bring the mixture to a boil, which should take about 7 minutes.
- Simmer to finish: Reduce heat to low and let it simmer gently, stirring occasionally, until the sauce thickens and feels smooth when rubbed between two fingers, about 10 minutes.
Recipe Tips:
- Use warm milk for a smooth sauce : Cold milk can cause lumps. Heat the milk slightly before adding it to the roux for a silky texture.
- Whisk constantly to avoid clumps : Keep whisking as you add the milk to prevent the flour from forming lumps. A steady motion ensures a creamy sauce.
- Cook the roux just right : Don’t rush! Let the butter and flour cook until pale golden to remove the raw flour taste but avoid browning too much.
- Adjust thickness with milk : If the sauce gets too thick, add a little warm milk and whisk until smooth again. This helps maintain the perfect consistency.
- Season at the right time : Add salt and seasonings like nutmeg after cooking to avoid altering the sauce’s consistency. Taste and adjust as needed!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Béchamel Sauce cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Béchamel sauce can be frozen for up to 3 months. Pour it into a freezer-safe container, leaving some space for expansion.
- Reheat: Pour the sauce into a saucepan and warm over low heat, stirring constantly to prevent lumps. If the sauce is too thick, add a little milk and whisk until smooth.
Nutrition Facts
- Calories:275
- Total Fat:5 g
- Saturated Fat:2 g
- Cholesterol:68 mg
- Sodium: 218 mg
- Potassium:816 mg
- Total Carbohydrate:28 g
- Dietary Fiber:4 g
- Sugars: 3 g
- Protein:30 g
Check out More Recipes:
Martha Stewart Bechamel Sauce
Description
This delicious and creamy Béchamel sauce, inspired by Martha Stewart, is a simple, must-have recipe for any home cook. Perfect for lasagna, mac and cheese, or gratins, it comes together with basic pantry staples like butter, flour, and milk. Smooth and rich, it adds a luxurious touch to any dish with minimal effort!
Ingredients
Instructions
- Melt the butter: In a medium saucepan over medium heat, melt the butter.
- Cook the onion: Add the finely chopped onion and cook until softened, about 6 minutes.
- Make the roux: Stir in the flour and salt, cooking for about 5 minutes, stirring frequently, until the mixture turns pale golden, has a slightly nutty aroma, and reaches the texture of cooked oatmeal.
- Add the milk gradually: Whisking constantly, pour in 2 cups (480ml) of milk first. Then, add the remaining 2 cups (480ml) and continue whisking until smooth.
- Cook until thickened: Stir constantly along the bottom of the pan and bring the mixture to a boil, which should take about 7 minutes.
- Simmer to finish: Reduce heat to low and let it simmer gently, stirring occasionally, until the sauce thickens and feels smooth when rubbed between two fingers, about 10 minutes.
Notes
- Use warm milk for a smooth sauce : Cold milk can cause lumps. Heat the milk slightly before adding it to the roux for a silky texture.
- Whisk constantly to avoid clumps : Keep whisking as you add the milk to prevent the flour from forming lumps. A steady motion ensures a creamy sauce.
- Cook the roux just right : Don’t rush! Let the butter and flour cook until pale golden to remove the raw flour taste but avoid browning too much.
- Adjust thickness with milk : If the sauce gets too thick, add a little warm milk and whisk until smooth again. This helps maintain the perfect consistency.
- Season at the right time : Add salt and seasonings like nutmeg after cooking to avoid altering the sauce’s consistency. Taste and adjust as needed!
Martha Stewart Bechamel Sauce