Basic White Sauce (Béchamel)

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.

Print