Classic Bechamel

Makes 4 servings


  • 4 cups whole milk
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • Salt and ground white pepper, to taste


1. In a medium saucepan heat milk over medium-low heat until warm, stirring occasionally.

2. In another medium saucepan melt butter over low heat until small bubbles form. Slowly whisk in flour and continue whisking until mixture thickens.

3. Slowly whisk warm milk into the flour mixture. Cook and whisk over low heat for 10 minutes. Season to taste with salt and white pepper.

Note: To make ahead, slightly cool sauce. Transfer sauce to a container; cover surface of sauce with plastic wrap. Refrigerate for up to 3 days. To use, reheat sauce in a saucepan over low heat, stirring often.

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