Béchamel Sauce

Southern Living
Béchamel (bay-shah-MEHL) is the French term for white sauce.


Makes about 4 1/2 cups


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1/2 cup butter
2 medium shallots, minced
2 garlic cloves, pressed
3/4 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg


Prep: 10 Minutes
Cook: 9 Minutes

1. Melt butter in a heavy saucepan over low heat; add shallots and garlic, and sauté 1 minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly.

2. Increase heat to medium. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg.

Note: Mixture can be made ahead and stored in an airtight container in the refrigerator up to two days. Warm sauce over low heat before using.

Created date

October 2008