Melt butter and add aproximately the same amount of flour (to make roux).
Cook down and if necessary (as here) add more flour.
The roux should be too thick to flow. Cook down a bit more, but do not allow to brown.
Add your first splash of cream, and blend over heat.
The cream will incorporate into the roux.
Slowly, add more cream, mixing constantly to keep a smooth texture.
Make the sauce a bit thinner than you want, and then reduce to bring everything together.
Nutmeg is a classic seasoning with Béchamel, but use very little.
Béchamel is one of the so called “mother” sauces, and for good reason. It is easily varied by simply adding a new flavor, such as tomato, roasted garlic or Parmesan. Unbelievably versatile it is found in may recipes, and so it is one to master.
Click on the image to see the step by step gallery.