Mustard Free Bechamel Sauce
Bechamel is one of those foundational sauces that makes everything it touches taste more luxurious — creamy, velvety, and deeply satisfying in the simplest possible way. For anyone navigating condiment and sauce labels at the store, this from-scratch version is a breath of fresh air: just butter, flour, whole milk, and a few gentle spices, with absolutely nothing hidden in the ingredient list. The technique here is classic and reliable — a properly cooked roux whisked together with warm milk builds that signature silky body without any shortcuts or additives. White pepper and a whisper of nutmeg give it a subtle warmth that makes it taste far more complex than the short ingredient list suggests. Whether you're layering it into a lasagna, spooning it over roasted vegetables, or using it as the base for a cheese sauce, this recipe delivers every single time. The tip about pressing plastic wrap directly onto the surface is a small but genuinely useful trick that keeps your sauce smooth and ready to go whenever you need it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ¼ tsp fine salt
- ⅛ tsp ground white pepper
- ⅛ tsp ground nutmeg
Instructions
- 1
Warm the milk in a small saucepan over medium-low heat until steaming but not simmering, about 3–4 minutes, then remove from the heat.
- 2
Melt the butter in a medium saucepan over medium heat until foamy. Add the flour all at once and whisk constantly for 1–2 minutes, until the mixture is pale golden and smells faintly nutty — this cooks out the raw flour taste.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!