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.
PrintBasic White Sauce (Béchamel)
Versatile basic white sauce is an essential French sauce used in various dishes. It’s a sauce you’ll use to make macaroni and cheese, lasagna, croquettes, and gratins.
- Prep Time: 5
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sauces and Seasonings
- Cuisine: French
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.
