My Foolproof Bechamel Sauce Technique: No Lumps Guaranteed!

Making a smooth, creamy bechamel sauce can be tricky, but with these simple secrets, you’ll get perfect results every time.

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Key Tips for a Lump-Free Bechamel:

• Use low heat
• Stir constantly with a whisk
• Add hot milk gradually
• Keep whisking while pouring

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Ingredients

• 50 g butter
• 1 heaping tablespoon all-purpose flour
• 250 ml hot milk (use 300 ml for a thinner sauce)
• Salt, to taste
• Pepper, to taste
• Nutmeg (optional)

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Instructions

1. Melt butter gently over low heat in a saucepan.
2. Add the flour and whisk continuously to form a smooth paste (roux). Cook for 1 minute while stirring constantly to toast the flour, but don’t let it brown.
3. Begin adding the hot milk very slowly, like when making mayonnaise, while whisking continuously. Alternate pouring a little milk and whisking it in, gradually incorporating all the milk. Use one hand to pour, the other to whisk.
4. If the sauce becomes thicker than desired after all the milk is added, stir in a bit more hot milk until you reach your preferred consistency.
5. Let the sauce simmer gently for 1 more minute, whisking constantly.
6. Season with salt, pepper, and a pinch of nutmeg if you like.

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💡 Pro Tips

• Always use hot milk to prevent lumps from forming.
• Constant whisking is essential — don’t stop!
• Adjust milk quantity to get your perfect sauce thickness.
• Nutmeg adds a classic warm note but is optional.

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🍽️ Perfect for

• Creamy gratins
• Classic lasagna
• Pasta sauces
• Vegetable bakes

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📝 Final Thoughts

This simple, reliable method ensures a perfectly smooth bechamel sauce every time — no lumps, no stress! Master this basic sauce and elevate countless dishes with rich, velvety goodness.