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Stunning plated serving of Classic French White Béchamel Sauce, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

French White Béchamel Sauce

This French White Béchamel Sauce embodies a timeless culinary inheritance, whisking a silky, rich mother sauce to glossy perfection. Pour its golden warmth over vegetables or baked pastas for an unparalleled touch of heartfelt hospitality.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Ingredients Method

Ingredients
  

The Roux
  • 4 tablespoons butter, ½ stick
  • ¼ cup unbleached all-purpose flour
The Dairy Seasoning the Sauce
  • 2 cups whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ⅛ teaspoon ground nutmeg
  • 2 ounces Parmesan cheese, grated, about ½ cup

Method
 

Cook the Roux
  1. Melt the butter in a pot over medium heat.
  2. Once the butter melts and starts to bubble, whisk in the flour. Cook the flour in the butter, whisking it around on the bottom of the pot to produce a smooth paste (a roux), about 1 to 2 minutes.
Add the Milk
  1. Slowly pour the milk into the paste, whisking until combined.
Thicken the Sauce
  1. Reduce the heat to medium-low and continue cooking and whisking until the sauce begins to thicken. You will know the sauce is thick enough by dipping a spoon into it.
  2. Take your finger and run it through the sauce coating the back of the spoon. If you can see a line from your finger, the sauce is ready. This will take about 5 minutes.
The Aromatic Finish
  1. Stir in the salt, pepper, and nutmeg. Stir in the cheese.