Gordon Ramsay Béchamel Sauce Recipe
Béchamel sauce, also known as white sauce, is one of the five French mother sauces. It’s made by cooking butter and flour into a roux, then gradually whisking in milk to create a creamy, lump-free sauce. Gordon Ramsay’s version includes nutmeg, salt, and white pepper, making it rich, flavorful, and perfect for various dishes.
- Prep Time: 2
- Cook Time: 8
- Total Time: 10 minutes
- Yield: Makes about 2 cups 1x
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon white pepper (or black pepper)
- ¼ teaspoon ground nutmeg (optional, for warmth)
Instructions
Step 1: Make the Roux
- Melt butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly until slightly golden.
Step 2: Add the Milk
- Slowly pour in warm milk, whisking continuously to prevent lumps.
- Keep stirring for 3-5 minutes, until the sauce thickens to a smooth consistency.
Step 3: Season and Finish
- Add salt, white pepper, and nutmeg. Whisk well.
- Simmer for another minute, then remove from heat.
Step 4: Serve or Store
- Use immediately in your recipe or let it cool for later use.
Find it online: https://gordonramsayeats.com/gordon-ramsay-bechamel-sauce/