What is the ideal cooking temperature for making a Béchamel sauce?

The ideal cooking temperature for making a Béchamel sauce is low to medium. This gentle heat allows the flour used for the roux to cook slowly and evenly, preventing it from browning, which is crucial for achieving the desired white color and delicate flavor characteristic of Béchamel. Cooking at a lower temperature also ensures that the milk is incorporated gradually, preventing it from scorching or curdling as it is added to the roux. This careful heating process helps to create a smooth, creamy sauce without lumps, which is essential for a successful Béchamel. Higher temperatures would risk burning the sauce or causing unwanted flavors, while low temperatures can prolong the cooking time unnecessarily. Therefore, maintaining a low to medium temperature is key to properly developing the flavors and texture of this classic sauce.