Béchamel sauce is the key to great lasagnas, soufflés, and much more—and it's simple to make at home.
Béchamel does so much more, too. It's the base of savory soufflés, the creamy sauce in many vegetable gratins and casseroles, and that lovely layer of custardy dairy in Greek moussaka.
The answer often depends on the dish. If you're making a gravy, for instance, you'll want a sauce that's more on the pourable end of the spectrum, made with somewhere between one and two tablespoons of flour per cup of milk .
Remember, though, that béchamel is so easy and forgiving, even if you get the ratio wrong, it's incredibly easy to fix: If yours comes out too thick, just whisk in more milk until the desired consistency is reached; if it's too thin, either simmer it down, allowing evaporation to thicken the sauce up, or cook a little more flour and butter in a small saucepan on the side, then whisk it into your too-thin sauce.Start by melting butter in a saucepan over medium or medium-high heat.
At first, the roux will seize up into thick balls, but it will smooth out and become liquid again as more milk is added. Once all the milk has been added, it'll usually seem as thin as plain milk. That's fine; just bring it to a simmer, and the flour will start to do its thing, its starch swelling and bursting and thickening the sauce.
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