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Le Chaudron recipe
Sauce béchamel classique
Classic béchamel sauce
⏱ 15 minServes 4Easy175 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)whole milk
50 g (2 oz)unsalted butter
50 g (2 oz)all-purpose flour
1 pinchgrated nutmeg
1 pinchfleur de sel (flaky sea salt)
1 pinchground white pepper
- 500 ml (2 cups) whole milk
- 50 g (2 oz) unsalted butter
- 50 g (2 oz) all-purpose flour
- 1 pinch grated nutmeg
- 1 pinch fleur de sel (flaky sea salt)
- 1 pinch ground white pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter in the saucepan over low heat without letting it brown.
- Add the flour all at once and whisk for 2 minutes to cook the pale roux without coloring.
- Gradually pour in the cold milk in a thin stream, whisking hard to prevent lumps.
- Keep whisking constantly, raising the heat, until it boils and the sauce thickens evenly.
- Cook over low heat for 5 minutes, stirring often, until it coats the back of a spoon.
- Off the heat, stir in the grated nutmeg, fleur de sel and white pepper, then taste and adjust the seasoning.
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