Béchamel (or white or cream) sauce is smooth, it’s made from milk and thickened with a roux of flour and butter.
If you add herbs, cheese, or anything else to your white or cream sauce recipe, it’s still a béchamel.
The thickness depends on the amount of butter and flour used in proportion to the milk.
More milk makes it thinner, while less milk makes it thicker.
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup heated milk
freshly ground nutmeg (optional)
Melt butter in a saucepan over medium heat.
Add flour and stir until mixture is well blended. Gradually stir in hot milk.
Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
Simmer, stirring frequently, over very low heat for 5 minutes.
Season with salt and pepper to taste, and that’s it!