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+ servings

Bechamel Sauce

Steven Pennington
How to Make a Classic French Bechamel Sauce
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Prep Time 2 mins
Cook Time 5 mins
Course French Mother Sauce
Cuisine French
Servings 2 ½ Cups


  • 3 tablespoon All-Purpose Flour
  • 4 tablespoon High-Quality Butter
  • 2 ¼ Cups of Whole Milk
  • 7 Cloves
  • Good Pinch of Nutmeg
  • ½ Onion



  • Cut Onion in half, remove the small ball on the end of the cloves. We are only using the stems. Place 7 Clove stems in the half Onion.


  • First, melt butter over medium-high heat, then add the flour and coat all the flour in butter.
  • "Cook-Out" the flour. Allow the flour to absorb the butter. This will help ensure the Bechamel sauce will not be grainy.
  • Next, add in ⅓ of the Milk and stir constantly. The sauce will try to thicken. Add the remaining Milk at this point. Keep stirring. Allow the Milk to come to a soft boil. (Soft boil means the bubbles are breaking the surface, but not a full boil)
  • Once at a soft boil turn off heat. The sauce will thicken. If the sauce gets too thick for your purposes add a little more Milk to thin out the sauce. Remember the heat activates the Roux and thickens.
  • Add the Nutmeg, to taste. Stir and incorporate
  • Add the Onion with the Cloves to the pot.
  • Cover the pot for 4 to 5 minutes to allow the flavors to develop.
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