Béchamel — a French mother sauce from a pale butter-and-flour roux and milk, cooked until it coats a spoon. Butter and flour amounts are in the video; milk is added a cup at a time (about 4 cups, estimated) until nappé. Left unseasoned; no onion piqué.
https://www.tiktok.com/@everydayisfeastday/video/7434711099272056110
Ingredients
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups milk
Method
- Melt the butter over medium heat.
- Stir in the flour until it is fully saturated (equal parts by volume). Cook briefly as a pale roux — longer toasting darkens the flavor and loses thickening power.
- Add milk about 1 cup at a time, whisking as it heats and thickens before the next cup, so it stays lump-free.
- Bring to a simmer, reduce the heat, and cook 15–20 minutes, or until the raw flour taste is gone.
- Done at nappé: the sauce coats a spoon and holds on food.
Notes
Milk total is estimated from cup-at-a-time additions and a quart-style container; the video does not state a final volume. Nutmeg and onion piqué are traditional; this version skips them and stays unseasoned so you can use it in mac and cheese, chowder, or casserole. Cheese would make it a Mornay.
Optional (shown as an alternative, not used here): cook the roux in a separate pan and whisk spoonfuls into simmering milk if you want to adjust thickness.
Source & credit
Recipe demonstrated by Every Day is Feast Day (@everydayisfeastday).
Original TikTok: https://www.tiktok.com/@everydayisfeastday/video/7434711099272056110
Creator profile: https://www.tiktok.com/@everydayisfeastday
Some quantities and cooking details were estimated from the video where exact values were not provided.