Bechamel Sauce (White Sauce)

1. 1

   In a small saucepan set over medium-low heat, melt butter. Add flour, salt, and pepper and whisk to combine. Cook, stirring often, until the mixture is bubbly and smooth, about 3 minutes. Don't brown the roux!

2. 2

   Add 1/3 of the milk and whisk vigorously until smooth. Gradually add the remaining milk while whisking. Bring to a boil. Boil and stir 1 minute.

3. 3

   Note: You can adjust how much butter/flour you use depending on how thick of a sauce you're going for. Just be sure to use equal parts of butter and flour.

* Per serving · 4 servings · Values may vary.

No additional tips available.