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–+ servings
a small jar of bechamel sauce.
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5 from 1 vote

Small Batch Béchamel Sauce

This small batch béchamel is a smooth, creamy white sauce made with butter, flour, milk, and a touch of nutmeg. Ready in about 5 minutes, it’s perfect for pasta, vegetables, casseroles, or lasagna.
Cook Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: French
Keyword: béchamel sauce, white sauce
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 1 tablespoon salted butter
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper (white or black pepper)
  • ⅛ teaspoon ground nutmeg
  • ½ cup whole milk
US - Metric

Instructions

  • In a 1-quart saucepan over medium-low heat, melt the butter.
  • Whisk in the flour, salt, pepper, and nutmeg. Cook, stirring constantly, for 1 minute.
  • Gradually pour in the milk, whisking to combine. Bring to a simmer, stirring frequently, and cook for about 2 minutes until thickened. Remove from the heat and set aside.

Notes

  • Gather Ingredients First: Measure everything before you start, as the sauce comes together quickly.
  • Stir or Whisk Constantly: This prevents lumps from forming when combining the milk with the roux.
  • Adjust consistency: For a thinner sauce, whisk in extra milk 1 tablespoon at a time. For a thicker sauce, keep cooking and stirring until it reduces to your preferred consistency. The sauce will thicken as it cools.
 
If doubling the recipe, use a 2-quart saucepan.

Nutrition

Serving: 1serving | Calories: 100kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 184mg | Potassium: 97mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 274IU | Calcium: 77mg | Iron: 0.2mg

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