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.
A classic white sauce — also known as béchamel — is one of the five “mother sauces” in French cooking. It’s simple, versatile, and forms the foundation for countless dishes, from macaroni and cheese to lasagna, croquettes, and creamy vegetable gratins.
Once you understand the basic method of cooking a roux and whisking in warm milk, you can adapt béchamel to almost any dish. It’s a sauce every home cook can master, and this medium-thickness version is a perfect starting point.
What You’ll Like About This Dish
Essential technique. Learn a foundational French cooking skill you’ll use again and again.
Easy to master. Just butter, flour, milk, and seasonings — nothing complicated.
Customizable. Adjust the thickness to match the dish you’re making.
Versatile. Works in casseroles, pasta, baked dishes, and as a base for cheese sauces.
Ingredient Notes
- Unsalted butter – Provides the fat needed to cook the flour and build the roux. Unsalted butter gives you better control over seasoning, but salted works if you adjust the added salt.
- All-purpose flour – Combines with the melted butter to form a roux, which thickens the sauce. Make sure to cook it for at least 1–2 minutes to remove the raw flour taste.
- Milk – Whole milk produces the richest béchamel, but 2% also works. Warm milk blends more smoothly and prevents lumps.
- Kosher salt – Seasons the sauce without overpowering it. Start small and adjust once the sauce has thickened.
- Black pepper – Adds mild heat and balances the creamy flavor. White pepper can be used if you prefer a traditional look without visible specks.
- Nutmeg – A classic addition to béchamel, bringing gentle warmth and enhancing the dairy richness. Use just a pinch — it should be subtle.
Steps to Make Basic White Sauce (Béchamel)
- Melt the butter in a small saucepan over low heat.
- Whisk in the flour, salt, pepper, and optional nutmeg to form a smooth roux.
- Cook the roux over medium-low heat for about 2 minutes, whisking constantly.
- Increase the heat to medium and gradually whisk in the milk.
- Continue cooking until the sauce thickens and begins to bubble.
- Taste and adjust seasonings as needed.
Tips
- Warm the milk before adding for the smoothest texture.
- Whisk constantly to prevent lumps and scorched spots.
- Let the sauce simmer briefly after thickening to develop flavor.
- Add cheese to turn it into a simple Mornay sauce for macaroni and cheese.
Recipe Variations
- Thin béchamel. Reduce the butter and flour to 1 tablespoon each for a pourable sauce.
- Thick béchamel. Increase the butter and flour to 3 tablespoons each to make a sturdier sauce for gratins or croquettes.
- Cheese version (Mornay sauce). Stir in 1 to 1½ cups of grated cheese after the béchamel thickens — cheddar, Gruyère, Swiss, or Parmesan all work well. Add the cheese off the heat to prevent graininess.
- Alfredo-like version. Add 2 to 3 tablespoons of grated Parmesan and a splash of cream to the finished béchamel for a silky, pasta-ready sauce with mild Alfredo flavor.
- Garlic version. Sauté one finely grated garlic clove in the melted butter before adding the flour.
- Herb version. Warm the milk with a bay leaf, thyme, or parsley stems, then strain before whisking into the roux.
Serving Suggestions
- Use as a base for macaroni and cheese or baked pasta.
- Stir into casseroles or creamy vegetable dishes.
- Layer into lasagna or moussaka.
- Add cheese for a quick pasta sauce.
- Pair with croquettes or chicken dishes as a finishing sauce.
How to Store
Refrigerate: Store in a covered container for up to 3 days. Press plastic wrap directly onto the surface to prevent a skin from forming.
Freeze: Freezing is not ideal — the sauce may separate — but it can be whisked back together over low heat if needed.
Reheat: Warm gently in a saucepan, whisking and adding a splash of milk if it becomes too thick.
Basic White Sauce (Béchamel)
Ingredients
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
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.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
