HOW TO MAKE
Béchamel Sauce
In this quick tutorial, Michael walks you through making a smooth, velvety béchamel sauce from scratch—perfect for layering into lasagna or adding creaminess to your favorite comfort dishes.
Using just a few simple ingredients, he shows how to build flavor and texture step-by-step, with tips to avoid lumps and get that silky finish every time.
INGREDIENTS
MAKES ABOUT 2 CUPS
2 tbsp unsalted butter
3 tbsp all-purpose flour
1 cup milk, warm
Pinch of salt
Pinch of freshly grated nutmeg
INSTRUCTIONS
In a small saucepan over low heat, melt the butter.
Whisk in the flour and cook for 1–2 minutes, whisking constantly—don’t let it brown.
Slowly add the warm milk in thirds, whisking vigorously after each addition to avoid lumps.
Continue stirring until the sauce thickens to a velvety, spoon-coating consistency.
Season with a pinch of salt and a whisper of nutmeg. Set aside.