Basic Bechamel Sauce

5 cups


  • 5 tablespoons unsalted butter

  • 1 small yellow onion, diced small

  • 2 garlic cloves, chopped

  • cup all-purpose flour

  • Coarse salt

  • 4 ½ cups whole milk


  1. In a medium saucepan, melt butter over medium. Add onion and garlic; cook until onion is soft, 4 minutes. Add flour, season with salt, and cook, stirring, until mixture is pale golden with a nutty aroma, 4 minutes. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. Cook, whisking constantly, until sauce comes to a boil and thickens, 10 minutes. Use immediately.

Cook's Notes

To store, press plastic wrap on the surface and let cool. Refrigerate in an airtight container, up to 5 days.

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