Ina Garten Béchamel Sauce
Béchamel is a basic white sauce made with a roux (butter and flour) and milk, gently simmered until smooth and thick. Ina Garten’s version is rich, silky, and perfectly seasoned, making it the ideal base for cheesy sauces, baked pasta dishes, and creamy casseroles.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: Makes about 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warm)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp ground nutmeg (optional, for depth of flavor)
Instructions
- Melt the butter – In a medium saucepan, melt butter over medium heat until foamy but not browned.
- Whisk in the flour – Add flour and whisk continuously for 1-2 minutes to cook out the raw flour taste.
- Gradually add warm milk – Slowly pour in warm milk, whisking constantly to prevent lumps.
- Simmer until thickened – Cook for 3-5 minutes, stirring frequently, until the sauce thickens to a smooth consistency.
- Season the sauce – Add salt, black pepper, and nutmeg (if using) and stir until fully incorporated.
- Use immediately or store – Béchamel is best used fresh, but it can be stored for later use.