Comment faire une sauce blanche (béchamel)

Valable quand

• Butter and flour are 1:1 by weight for a light roux.
• Milk is warmed before it is whisked in.
• The sauce is stirred regularly while simmering so the base does not scorch.
• The goal is a classic béchamel that coats a spoon.

À quoi ça doit ressembler

Ce qu'il te faut

• 25 g butter
• 25 g all-purpose flour
• 400–500 ml milk
• Small heavy-bottomed saucepan
• Whisk
• Salt, pepper and optional nutmeg

Étape par étape

1. 1

   Warm the milk in another pan or the microwave until hot to the touch — not boiling.

   • Matériel: Second pan or microwave-safe jug.
   • Chaleur: Low to medium heat.
   • Temps: 2–4 minutes.
   • Aspect: Milk steams lightly; no skin if you stirred while heating.
   • Si ça tourne mal: Milk boiled over — skim gently and use it still warm.
   • Prêt quand: The milk is warm and ready for the roux.

2. 2

   Melt the butter, sprinkle in the flour and whisk 1–2 minutes until smooth and light blond without browning.

   • Matériel: Saucepan and whisk.
   • Chaleur: Medium heat.
   • Temps: 1–2 minutes.
   • Aspect: The paste smells lightly nutty, not of raw flour, and is still pale.
   • Si ça tourne mal: Roux browned — for béchamel, start again; brown colour changes the flavour.
   • Prêt quand: Light roux ready for milk.

3. 3

   Whisk in the warm milk a little at a time until smooth. Add the rest and bring to a gentle boil while stirring.

   • Matériel: Whisk.
   • Chaleur: Medium heat.
   • Temps: 2–3 minutes.
   • Aspect: No flour lumps; the sauce is even, still slightly thinner than finished.
   • Si ça tourne mal: Lumps — take off heat, whisk or strain; add milk more slowly next time.
   • Prêt quand: Milk is incorporated without large lumps.

4. 4

   Simmer the sauce, stirring, until it coats a spoon. Season with salt, pepper and optional nutmeg.

   • Matériel: Spoon.
   • Chaleur: Low to medium — gentle simmer.
   • Temps: 5–8 minutes.
   • Aspect: Sauce is glossy, smells of milk and butter, and leaves an even film on the spoon.
   • Si ça tourne mal: Scorched base — change pans without scraping the burnt layer; keep heat lower next time.
   • Prêt quand: White sauce is smooth, glossy and seasoned.

Si ce n'est pas comme prévu

• Lumps

  milk too cold or added too fast; whisk off heat or strain.

• Raw flour taste

  undercooked; simmer a few more minutes while stirring.

• Scorched base

  heat too high or stirred too rarely.

• Too thick or thin

  adjust with warm milk or a longer simmer.

Sécurité alimentaire

Attention aux éclaboussures de sauce chaude. Fouette loin du visage.