Béchamel Sauce (1 cup)


JWU College of Culinary Arts

1 cup (1/2 pint)

Recipe ID

US standard
12 ounces
Onion pique (see Chef Notes)
¼ each
½ ounce
All-purpose flour
½ ounce
Salt, kosher
To taste
White pepper, ground
To taste
Nutmeg, ground
  1. Gather all the ingredients and equipment.
  2. In a saucepan, heat the milk with the onion pique, and simmer for 10 minutes. Do not let it boil.
  3. In another saucepan, heat the clarified butter over moderate heat.
  4. Gradually add flour to the butter to make a roux. Using a wooden spoon, mix thoroughly, and cook it approximately 5 minutes to make a white roux. Remove from the heat, and cool slightly.
  5. Remove the onion pique from the milk or strain.
  6. Temper the milk into the roux by gradually adding the hot milk, whisking constantly. Heat to a boil and immediately reduce to a simmer. Simmer until the proper quality factors of the sauce are achieved for at least 10 minutes.
  7. Season to taste with the salt, pepper and nutmeg.
  8. Strain through a fine chinois into a suitable container. Hold at 135°F or higher, or cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F or lower in an additional 4 hours. Label, date, and refrigerate.