Name: Bechamel Sauce Recipe
Prep time: 5 min
Total time: 10 min
Cuisine: French
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups milk; ⅛ teaspoon ground nutmeg; ¼ teaspoon salt, or to taste

This Bechamel Sauce, also known as white sauce, is a classic French sauce that’s incredibly versatile and easy to make. With just a few simple ingredients – butter, flour, milk, and a touch of nutmeg – you can create a creamy and flavorful sauce that’s perfect for a variety of dishes.

Why You’ll Love This Recipe

Versatile: Bechamel sauce is a foundational sauce in French cuisine and can be used as a base for countless other sauces, soups, and dishes like lasagna, macaroni and cheese, and croquettes.
Easy to Make: With just a few pantry staples and 15 minutes, you can whip up a batch of this classic sauce.
Homemade Goodness: Making your own bechamel sauce allows you to control the ingredients and avoid any unnecessary additives or preservatives found in store-bought sauces.

Ingredients

Here’s what you’ll need to make this Bechamel Sauce:

Butter: Unsalted, adds richness and flavor to the sauce.
All-purpose flour: Used to create a roux that thickens the sauce.
Milk: Creates a smooth and creamy texture.
Nutmeg: Ground, adds a warm and slightly sweet spice note.
Salt: Enhances the overall flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Bechamel Sauce

Step 1: Make the Roux

In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk constantly for about 2-3 minutes. This creates a roux, which is the base for thickening the sauce. Be sure to cook the roux for a few minutes to get rid of the raw flour taste, but be careful not to let it brown.

Step 2: Add the Milk and Seasonings

Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Add the ground nutmeg and salt, whisking until well combined.

Step 3: Cook and Serve

Continue to cook the sauce for about 5 minutes, whisking frequently, until the sauce thickens to your desired consistency. Use the bechamel sauce immediately in your favorite recipe or store it for later use.

Pro Tips for Making the Recipe

Use a whisk: Whisking constantly is key to preventing lumps and ensuring a smooth sauce.
Control the heat: Cook the sauce over medium heat to avoid scorching or burning.
Adjust the consistency: If the sauce is too thick, add a bit more milk. If it’s too thin, simmer it for a few more minutes to reduce the liquid and thicken it further.

How to Serve

Base for Other Sauces: Bechamel sauce is a foundational sauce that can be used to create other sauces like Mornay sauce (cheese sauce) or velouté sauce.
Lasagna and Pasta Bakes: Use it as a layer in lasagna, moussaka, or other pasta bakes.
Croquettes and Gratins: Use it to bind croquettes or as a base for creamy gratin dishes.
Soups and Sauces: Add it to soups and sauces for extra richness and creaminess.

Make Ahead and Storage

Storing Leftovers

Store leftover bechamel sauce in an airtight container or jar in the refrigerator for 4-5 days. To prevent a skin from forming, place a piece of plastic wrap directly on the surface of the sauce before refrigerating.

FAQs

Can I use a different type of milk?

Yes, you can use whole milk, 2% milk, or even skim milk. You can also use unsweetened almond milk or soy milk for a dairy-free version.

Can I make this sauce gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Can I make this sauce ahead of time?

Yes, you can make the bechamel sauce ahead of time and store it in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave before using.

How can I make this sauce thicker?

If you want a thicker sauce, you can add a bit more flour or simmer it for a few more minutes to reduce the liquid and thicken it.