Easy Béchamel Sauce with Garlic and Onion
This easy béchamel sauce combines sautéed garlic and onions with whole milk, heavy cream, and a touch of nutmeg for a rich, savory white sauce. Use it as a creamy base for lasagna, pasta bakes, casseroles, and homemade cheese sauces.
Servings 4 cups
Calories: 410kcal
Ingredients
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 large onion finely chopped
- 2 tablespoons all-purpose flour
- 2 cups whole milk cold
- 1 cup heavy cream cold
- ¼ teaspoon ground nutmeg
- Kosher salt to taste
- Ground black pepper tp taste
Equipment
- Saute Pan or sauce pan
- Wooden Spoon or spatula
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Sauté the Aromatics (5 minutes): Melt the unsalted butter in a sauté pan or saucepan over medium heat. Add the minced garlic and chopped onion. Cook for approximately 5 minutes, stirring frequently, until the onion becomes soft and translucent and the garlic is fragrant. Avoid browning the garlic.
- Make the White Roux (2 minutes): Sprinkle the all-purpose flour over the sautéed garlic and onion. Stir continuously with a wooden spoon or silicone spatula for approximately 2 minutes, allowing the flour to absorb the butter and lose its raw flour taste. The mixture should resemble a thick paste.
- Add the Milk and Cream: Reduce the heat to medium-low. Gradually pour in the cold whole milk while whisking continuously to incorporate the roux and prevent lumps. Add the heavy cream and continue whisking until combined.
- Season and Thicken (10 minutes): Stir in the ground nutmeg, kosher salt, and black pepper. Cook over medium-low heat, stirring frequently and scraping the bottom of the pan, until the sauce gently simmers and thickens. Avoid a vigorous boil.
- Check the Consistency: Dip a spoon into the sauce. It should lightly coat the back of the spoon with a smooth, creamy layer. If the sauce is too thick, whisk in a splash of milk. If it is too thin, continue simmering gently until it reaches your desired consistency.
- Finish and Serve: Taste and adjust the seasoning as needed. Remove from the heat and use immediately in lasagna, creamy pasta, casseroles, or your favorite recipes.
Cold vs. warm milk: Cold milk can be whisked into a hot roux successfully. Add it gradually to prevent lumps. Warm milk also works when incorporated carefully.
Video
Notes
- For a thicker béchamel: This recipe uses 2 tablespoons of flour for 3 cups of dairy, producing a relatively light sauce. For a thicker sauce suitable for lasagna or casseroles, increase the flour to 4 tablespoons, using the same cooking method.
- For a smoother sauce: Finely chop the onion and garlic. For a completely smooth texture, blend the finished sauce carefully with an immersion blender.
- Prevent scorching: Keep the heat at medium-low after adding the dairy and stir frequently, making sure to scrape the bottom of the pan.
- Make a cheese sauce: Remove the finished béchamel from the heat and gradually stir in shredded Gruyère, Parmesan, or white cheddar cheese to create a Mornay-style sauce.
- Storage: Refrigerate in an airtight container for up to 3 days. Place food-safe plastic wrap directly against the sauce's surface to help prevent a skin from forming.
- Reheating: Warm gently over medium-low heat, whisking in a splash of milk as needed to restore its creamy consistency.
- Freezing: Freeze in airtight portions for up to 2 months for best quality. Thaw in the refrigerator and whisk thoroughly while reheating because the sauce may separate.
Nutrition
Calories: 410kcal | Carbohydrates: 15g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 66mg | Potassium: 314mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1423IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 0.4mg
Tried this recipe?Please Leave a Review!
