Tool

• Medium saucepan

Ingredients

• 3 tablespoons unsalted butter

• 3 tablespoons all‑purpose flour

• 2 cups whole milk (warm or room temperature)

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

Direction

1. Melt the butter in a medium saucepan over medium heat.

2. Add the flour and reduce heat to medium‑low. Whisk constantly for 30 seconds to 1 minute until the roux becomes pale blonde.

3. Slowly pour in the milk while whisking. Continue whisking until smooth.

4. Cook over medium heat, whisking frequently, until the sauce bubbles and thickens.

5. Reduce heat to low and cook 4–6 more minutes, whisking often, until the sauce coats the back of a spoon.

6. Stir in the salt and pepper. Adjust seasoning to taste.

Notes

• Don’t overcook the roux: It should stay pale; you’re making a white sauce.

• Add milk slowly: The first splash will clump the roux — keep whisking and pouring steadily.

• Warm milk works best: It prevents excessive clumping and helps the sauce thicken faster.

• Check thickness: Dip a spoon into the sauce — it should coat the back. Drag your finger across; the line should hold briefly (or fully, for thicker béchamel).

Nutrition

Calories: 338 • Carbs: 20g • Protein: 9g • Fat: 25g • Saturated Fat: 15g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 6g • Trans Fat: 1g • Cholesterol: 74mg • Sodium: 386mg • Potassium: 385mg • Fiber: 0.3g • Sugar: 12g • Vitamin A: 921IU • Calcium: 308mg • Iron: 1mg