Salsa Bechamel Recipe

Name: Salsa Bechamel Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 Tablespoon butter (unsalted); 3 Tablespoon all-purpose flour; 1½ cups whole milk ((or 2% Milk)); salt and pepper, to taste; pinch of nutmeg (optional)

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If you are not making your own white sauce, you are missing out. This sauce is so easy to make. You can use this recipe as a base for many other sauces by adding your own ingredients and additional seasonings.

Recipe Ingredient Notes

To make our salsa bechamel, you need the following ingredients:

Unsalted butter
All-purpose flour
Whole Milk
Salt and pepper
Nutmeg (optional)

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment: medium-sized saucepan and whisk.

How to Make Salsa Bechamel

In a saucepan over medium-low heat, melt the butter.
With a whisk, mix in the flour once the butter is melted and mix until smooth.
Whisk for about 2 minutes, being careful not to burn the butter/flour mixture and until it turns a golden color.
Pour in all the milk, whisking the whole time. Continue to whisk until the mixture thickens (about 2 more minutes) and is completely smooth.
Increase heat to medium and continue to stir as the sauce thickens. The finished result should be the thickness and consistency of gravy. Add in salt and pepper to taste (and nutmeg, if desired).
Use on whatever dish you desire or you can pour it into a container and it will keep in the fridge for up to 5 days.

Frequently Asked Questions

Why is this called salsa?

The word “salsa” means sauce in both Italian and Spanish. In Latin, the word salsa can also mean “salty food” or “condiment”.

What is the difference between Salsa Bechamel and alfredo sauce?

Alfredo sauce usually uses heavy cream, butter, and lots of Parmesan cheese instead of milk, flour, and butter.

Enjoy More Delicious Sauces and Seasonings

Sauces and seasonings can take any recipe from “good” to “amazing.” Browse our comprehensive list of sauces and seasoning recipes.

A wooden spoon with creamy white béchamel sauce sprinkled with ground pepper, garnished with parsley, resting on a dark surface.

5 from 1 vote

Salsa Bechamel, otherwise known as basic white sauce, is a cream sauce made of flour and butter with milk added.

4 servings

Prep Time 5

Cook Time 10

Total Time 15

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Ingredients

▢ 3 Tablespoon butter (unsalted)
▢ 3 Tablespoon all-purpose flour
▢ 1½ cups whole milk, (or 2% Milk)
▢ salt and pepper, to taste
▢ pinch of nutmeg, optional

Equipment

Instructions

In a saucepan over medium-low heat, melt the butter.
With a whisk, mix in the flour once the butter is melted and mix until smooth.
Whisk for about 2 minutes, being careful not to burn the butter/flour mixture and until it turns a golden color.
Pour in all the milk, whisking the whole time. Continue to whisk until the mixture thickens (about 2 more minutes) and is completely smooth.
Increase heat to medium and continue to stir as the sauce thickens. The finished result should be the thickness and consistency of gravy. Add in salt and pepper to taste (and nutmeg, if desired).
Use on whatever dish you desire or you can pour it into a container and it will keep in the fridge for up to 5 days.

Notes

If you want to turn this into a cheese sauce, you can add half cup of shredded sharp cheddar cheese during the last 2 minutes of cooking. Makes about 1 cup of sauce.

Nutrition

Calories: 151 kcal · Carbohydrates: 9 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 3 g · Trans Fat: 0.3 g · Cholesterol: 34 mg · Sodium: 36 mg · Potassium: 146 mg · Fiber: 0.2 g · Sugar: 4 g · Vitamin A: 411 IU · Calcium: 116 mg · Iron: 0.3 mg

Cuisine: Mediterranean

Cost: $6

Author: Steph Loaiza

Course: Sauces and Seasonings