Peanut Free Classic Béchamel
Béchamel is one of those foundational sauces that unlocks a whole world of cooking — think lasagna, mac and cheese, croque monsieur, or a silky gratin. This version is built entirely from butter, flour, whole milk, and a few simple seasonings, so there's nothing hidden in the ingredient list to worry about. The technique is straightforward: a quick roux cooked until it smells faintly nutty, then milk whisked in gradually until the sauce turns glossy and thick enough to coat a spoon. White pepper and a pinch of nutmeg give it that classic, subtly warming depth that makes it taste far more sophisticated than the short ingredient list suggests. Because everything here is made from scratch with whole, recognizable ingredients, you stay in complete control of what goes into the pot — no store-bought shortcuts with ambiguous labeling. Press a sheet of plastic wrap directly onto the surface if you're not using it right away, and it holds beautifully until you're ready to build something delicious.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp white pepper
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy but not browned.
- 2
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the mixture turns a pale straw color and smells faintly nutty — this cooks out the raw flour taste.
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