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Basic White Sauce (Béchamel)

A classic white sauce is a simple preparation and it is the base for many dishes. This basic recipe includes several variations.

a basic white sauce in a copper saucepan

by Diana Rattray

White sauce, also known as béchamel, is an important French sauce with many variations. It is used to hold casseroles together, as a layering sauce in lasagna, and an essential sauce in a gratin. It is also the base for many cheese sauces. The directions are for a basic medium white sauce. For a thicker sauce to use in croquettes or soufflés, use 3 tablespoons of butter and 3 tablespoons of flour for each cup of milk. For a thin white sauce, decrease the butter and flour to 1 tablespoon each.

This is the sauce you’ll use to make a creamy cheese sauce for vegetables, a classic croque monsieur, or mac and cheese, and the roux makes a great base for gravy and many other sauces. See the variations for more recipe ideas.

basic white sauce in a copper saucepan with wooden spoon

Recipe Variations

  • Mornay Sauce: Add 1/2 cup grated Parmesan cheese to the thickened white sauce and stir until smooth.
  • Cheddar Sauce: Add 1/2 teaspoon of ground mustard and about 2/3 cup of shredded cheddar cheese.
  • Velouté Sauce: Replace the milk with chicken, beef, or vegetable broth.
  • Cream Sauce: Add 1/3 cup of heavy cream along with the milk.

a copper saucepan with homemade basic white sauce

Basic White Sauce (Béchamel)

Diana
A classic white sauce is a simple preparation and it is the base for many dishes. This recipe includes several variations.
No ratings yet
Servings 4 servings
Course Sauces and Seasonings
Cuisine French
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • Kosher salt, to taste
  • Pepper, to taste (white or black)

Instructions

  • Melt the butter in a saucepan over medium-low heat.
  • Add the flour to the melted butter and stir to blend. Continue to cook, stirring, for 2 minutes.
  • Slowly add the milk to the butter and flour (roux) mixture, stirring constantly.
  • Continue to cook, stirring, until the sauce has thickened.
  • Taste and add salt and pepper, as needed.
Keyword bechamel, white sauce
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