Sauce Béchamel

Béchamel Sauce

Preparation info
  • Makes about

    700 milliliters

    • Difficulty


    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 60 grams (4 tablepoons) unsalted butter
  • 50 grams (


Prepare your mise en place.

Place 50 grams (3 tablespoons plus 1 teaspoon) of the butter in a medium russe over low heat. When melted, slowly add the flour, stirring constantly with a wooden spoon. Cook, stirring constantly, for about 2 minutes or until the roux becomes frothy and a mass of bubbles. Immediately remove from the heat and set aside.