Martha Stewart Bechamel Sauce

Martha Stewart bechamel sauce takes 30 minutes and just butter, onion, flour and whole milk to make a smooth, creamy white sauce for lasagna, gratins and casseroles. This easy stovetop homemade white sauce recipe fits Sunday dinner, holiday spreads, make-ahead meals and cozy comfort food nights.

Cook the flour in the butter until it smells nutty and looks like cooked oatmeal, because that is what builds the flavor base. Skip it and the sauce tastes like raw flour and turns out pasty.

Martha softens a little finely chopped onion in the butter before the flour goes in, so the sauce picks up a gentle sweetness that plain white sauce lacks. She also adds the milk in two batches, which keeps the roux from clumping.

Martha Stewart Bechamel Sauce

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Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

120

kcal

A quick roux of butter and flour gets whisked with whole milk into a silky sauce. A slow, gentle simmer finishes it so it turns thick, smooth and never grainy.

Ingredients

• 3 tablespoons unsalted butter
  

• 1/4 cup finely chopped onion
  

• 1/4 cup all-purpose flour
  

• 1/2 teaspoon coarse salt
  

• 4 cups whole milk
  

Directions

• Soften the onion: Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat, then add 1/4 cup finely chopped onion. Cook it for about 6 minutes, until it turns soft and translucent.
• Cook the roux: Stir in 1/4 cup all-purpose flour and 1/2 teaspoon coarse salt. Keep stirring often for about 5 minutes, until the mixture turns pale golden, smells nutty and looks like cooked oatmeal.
• Whisk in the milk: Whisking constantly, pour in 2 cups of the 4 cups whole milk, then add the other 2 cups and whisk until smooth. Cook it for about 7 minutes, stirring along the bottom of the pan, until it comes to a boil.
• Simmer until thick: Reduce the heat to low and let the sauce simmer gently, stirring now and then, for about 10 minutes. It is done once it thickens and feels smooth, not grainy, when you rub a tiny bit between two fingers.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I fix a lumpy bechamel sauce?

Whisk hard over low heat and the small lumps usually break up on their own. If they stay, pour the sauce through a fine mesh strainer or give it a quick buzz with an immersion blender.

Can I make bechamel sauce ahead of time?

Yes, you can make it a day or two ahead. Press plastic wrap right onto the surface so no skin forms, chill it, and loosen it with a splash of milk when you reheat it.

How long does bechamel keep in the fridge?

Stored in an airtight container, it keeps for about 3 days in the fridge. It also freezes for a couple of months, though you will need to whisk it well after thawing to bring the texture back.

Can I use a different milk or skip the onion?

Low-fat milk works, but the sauce comes out thinner and less rich, so whole milk gives the best result. You can skip the onion if you want a plainer sauce, and it will still thicken the same way.

What is the most common mistake when making bechamel?

Adding the milk too fast is the usual culprit, because the roux clumps instead of dissolving. Pour it in gradually while whisking and keep scraping the bottom of the pan so nothing scorches.