Bechamel Sauce

This basic white sauce can be used in many dishes as well as for the base of other sauces and gravies.  To make a thinner sauce, add an additional cup of cream or milk.  Evaporated milk can be used also, but the finished sauce will taste much different.


2 T butter

1 T extra virgin olive oil

3 T all-purpose flour

2 c. milk or cream

1/2 tsp. salt

White pepper to taste

Pinch of nutmeg (optional)


Melt butter with oil in the bottom of a medium-sized saucepan over medium heat.  Add flour to make a roux and stir constantly while cooking for one minute.

Whisk in milk, slowly to prevent lumps from forming, until you have a smooth paste.  Bring to a boil while stirring constantly.  Reduce heat to a low simmer and cook stirring constantly for 5 to 8 minutes.  Sauce should be very thick.

Season with salt and pepper to taste.  Add nutmeg.

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