Pioneer Woman Bechamel Sauce

Pioneer Woman bechamel sauce takes 10 minutes and just butter, flour and milk to make a smooth, creamy French white sauce. This easy stovetop homemade white sauce fits weeknight dinners, Sunday lunch, Thanksgiving and holiday comfort food like mac and cheese or lasagna.

Stream the room temperature milk in slowly while you whisk nonstop, because that is how the sauce stays silky. Pour it in all at once or use cold milk and you end up picking out lumps.

Cooking the butter and flour for a full minute or two before the milk goes in gets rid of the raw flour taste. Letting the butter melt on medium-low heat without browning also keeps the sauce pale, creamy and mild.

Pioneer Woman Bechamel Sauce

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Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

8

minutes

Calories

85

kcal

Whisked constantly, the milk turns a quick butter roux into a thick sauce that coats the back of a spoon like thin white gravy. A little white pepper and nutmeg keep the flavor gentle, so it works as a base for almost anything.

Ingredients

• 3 tbsp. salted butter
  

• 3 tbsp. all-purpose flour
  

• 2 c. milk, at room temperature
  

• 1/4 tsp. kosher salt, plus more to taste
  

• 1/4 tsp. ground white pepper
  

• 1/4 tsp. freshly grated nutmeg (optional)
  

Directions

• Melt the butter: Heat 3 tablespoons salted butter in a medium saucepan over medium-low heat until it melts and the foaming dies down. Don't let it brown, because the sauce should stay pale.
• Cook the roux: Whisk in 3 tablespoons all-purpose flour until it is well combined. Then cook, whisking constantly, for 1 to 2 minutes until the raw flour smell disappears.
• Add the milk: Slowly stream in 2 cups room temperature milk while you whisk constantly. Keep going until no lumps remain.
• Thicken the sauce: Increase the heat to medium and keep whisking, scraping the bottom and sides of the pan with a rubber spatula now and then. After 4 to 5 minutes it thickens, coats the back of a spoon and looks like thin white gravy.
• Season it: Whisk in 1/4 teaspoon kosher salt, 1/4 teaspoon ground white pepper and 1/4 teaspoon freshly grated nutmeg if you like. Taste it, then add a little more salt if it needs it.
• Use or store: Use the bechamel right away, or move it to a medium bowl. Press plastic wrap directly onto the surface so no skin forms, then refrigerate for up to 5 days.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make bechamel with a milk alternative?

You can use unsweetened oat or soy milk in the same amount, though the sauce will taste a little different and may be slightly thinner. Cook it a minute or two longer if you need it to thicken.

Is bechamel sauce gluten-free?

Not as written, since the roux uses all-purpose flour. A gluten-free all-purpose blend swapped one for one usually works, but the sauce can come out a little looser, so simmer it until it coats the spoon.

Why does my bechamel taste like raw flour?

The roux probably didn't cook long enough before the milk went in. Give the butter and flour a full 1 to 2 minutes of whisking next time, until the raw smell is gone.

Can I use a skillet instead of a saucepan?

A wide skillet works if it is all you have, but a medium saucepan is easier because the high sides keep the milk from splashing. Scrape the corners often either way so nothing scorches.

What is the most common mistake with bechamel?

Walking away from the pan is the big one, since the sauce can scorch on the bottom and form lumps quickly. Keep whisking and scraping the whole time, and strain it through a fine mesh strainer if a few lumps still show up.