Basic White Sauce (Béchamel)
This basic white sauce is one you’ll use again and again. Use it to make mac and cheese, croquettes, lasagna, and more.
The basic white sauce, also known as Béchamel, is a classic French sauce used as a base in many other sauces. With only a few ingredients, the white sauce is simple and versatile. Here are a few of the many ways you might use this thickened sauce.
- Alfredo Sauce – Make a medium white sauce with 2 tablespoons each of butter and flour and 1 1/2 cups of whole milk. Add about 1 to 1 1/2 cups of Parmesan cheese. If too thick, add extra milk. Season with salt and pepper, to taste.
- Cheese Sauce – Make a medium white sauce with 3 tablespoons each of butter and flour, 1/4 teaspoon of dry mustard, and 1 1/2 cups of whole milk. Add 1 cup of shredded cheese, such as mild or sharp cheddar or Gruyère. Stir until the sauce is smooth and season to taste with salt and pepper.
- Vegetable Gratin – Layer the vegetables in a baking dish with white sauce/béchamel between the layers. Top the gratin with buttered breadcrumbs and cheese and bake until browned and bubbling.
- Lasagna – Add layers of white sauce to your favorite lasagna.
- Creamed Spinach – Add some white sauce to sautéed spinach.
- Croque Monsieur or Madame – Top the sandwich with white sauce and cheese, then broil until the sandwich is hot and the topping is browned.
White Sauce Variations
Mustard Sauce: Add 1 tablespoon of Dijon mustard and 1 tablespoon of whole grain mustard when you add the milk. Stir in a few teaspoons of parsley or chives, if desired. Serve over pork chops or chicken.
Garlic-Parmesan Sauce: Sauté 1 teaspoon of minced garlic in the butter until aromatic and softened. Add the flour and continue with the basic white sauce instructions. Add 1/2 to 1 cup of Parmesan cheese to the thickened white sauce and continue cooking until the sauce is smooth.
White Sauce With Shallots and Herbs: Sauté 2 tablespoons of minced shallot in the butter until translucent. Continue with the recipe instructions and stir in a few teaspoons of chopped fresh parsley just before serving.
Basic White Sauce (Béchamel)
Ingredients
For Thin White Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon kosher salt, or to taste
- Dash freshly ground black pepper, or to taste
- Dash nutmeg, optional
For Medium White Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon kosher salt, or to taste
- Dash freshly ground black pepper, or to taste
- Dash nutmeg, optional
For Thick White Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon kosher salt, or to taste
- Dash freshly ground black pepper, or to taste
- Dash nutmeg, optional
Instructions
- Melt the butter in a small saucepan over low heat.
- When the butter begins to bubble, whisk in the flour and add the 1/4 teaspoon of kosher salt and a dash of freshly ground black pepper along with the nutmeg, if using.
- Increase the heat to medium-low and cook the roux while whisking constantly for 2 minutes.
- Increase the heat to medium and gradually whisk in the milk.
- Continue cooking until the sauce is thickened and bubbling.
- Taste and adjust the seasonings.
