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.
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.
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.
Basic White Sauce (Béchamel)
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.
