Pasture Pro Béchamel Sauce

What You'll Need

• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk, warmed
• ½ tsp kosher salt
• ¼ tsp black pepper
• ⅛ tsp freshly grated nutmeg (optional, but traditional)
• ¼ tsp garlic powder (optional)
• ¼ cup freshly grated Parmesan cheese (optional, for a richer sauce)

Let's Cook

1. Warm the Milk

Gently warm the milk in a small saucepan or microwave until warm but not boiling. Using warm milk helps create a smoother sauce and prevents lumps.

2. Make the Roux

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes, whisking constantly. The roux should become smooth and lightly golden but not browned.

3. Add the Milk

Slowly pour in the warm milk a little at a time, whisking continuously after each addition. Continue whisking until all of the milk has been incorporated and the sauce is smooth.

4. Simmer

Reduce the heat to medium-low. Cook for 5–7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

5. Season

Stir in:

• salt
• black pepper
• nutmeg (if using)
• garlic powder (optional)

For a richer sauce, stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed.

6. Serve

Use immediately in your favorite recipes or serve warm over vegetables, chicken, seafood, or pasta. Enjoy!