Thickening a roux to make béchamel sauce

Béchamel is a roux-based white sauce that's used in many dishes. Milk is added to the roux and the sauce is cooked until thick and glossy.

-Heat the milk in a saucepan until almost simmering. Keep warm.

-When the roux (flour and butter mixture) is thick and well combined, add the hot milk, a ladleful at a time, and beat it into the roux until completely incorporated.

-Continue to add milk and beat the mixture until it forms a white, smooth liquid that's thick enough to coat the back of a spoon.

See recipe in full

Macaroni cheese Macaroni cheese

By Paul Merrett

Skill level


Equipment you will need for this technique

  • Two saucepans
  • Wooden spoon
  • Ladle

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