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Use a wooden spoon to scrape the bottom of the pot to make sure everything is well incorporated. Using a wooden spoon is fine (mostly when the cheese has been added), but a whisk makes light work of lumps and ensures the spices are distributed evenly. Using warm milk will prevent lumps from forming, resulting in a silky smooth sauce.If this happens just make a slurry of milk and flour and whisk in to the sauce and continue cooking until smooth. However, using too much as the fat can cause the sauce to split. Always use enough butter as this coats the flour and helps to prevent lumps from forming.The sauce is lighter, both in color and richness, than Béchamel. Add 1 cup shredded Cheddar cheese to sauce as mixture begins to thicken. Variation: Creamy Cheese Sauce: Omit nutmeg. Slowly stir in half & half continue cooking, stirring occasionally, 8-10 minutes or until mixture is thickened. Stir in flour, salt, pepper and nutmeg until smooth.

Velouté is made with roux and stock or broth. Melt butter in 2-quart saucepan over medium heat. Add the spices and cheese (if using) and stir in. Reduce the heat and allow to simmer gently, stirring regularly, until the sauce is smooth and thick. Cook the sauce: Whisk in the milk, a little at a time, until the sauce is smooth and the milk has been incorporated.Whisk in the flour then cook for 1-2 minutes until the roux turns a very light golden brown. Or add milk to microwave safe bowl and heat for few seconds until lukewarm. Make the roux: Melt the butter in a saucepan. Lukewarm Milk: Add milk in small sauce pan and let it heat at low heat until milk is lukewarm.Optional: Cheese, if you want to turn the Béchamel into a Mornay sauce.Ingredientsįull recipe and amounts can be found in the recipe card below. Often flavored with mustard or nutmeg, it’s popular in many cuisines and is an excellent sauce to have in your repertoire. Béchamel sauce is a simple sauce made with a roux (butter and flour) and milk.