Name: Bechamel Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups milk; ⅛ teaspoon nutmeg; ¼ teaspoon salt, or to taste

This Bechamel Sauce is a classic French white sauce that’s incredibly versatile and easy to make! With a creamy texture and a delicate flavor, it’s a foundational sauce in French cuisine, used as a base for countless dishes, from creamy gratins and savory soufflés to lasagna and mac and cheese.

Why You’ll Love This Recipe

Versatile: Bechamel is a true kitchen workhorse! Use it as a base for cheese sauces, creamy soups, vegetable gratins, or even as a simple sauce for pasta.
Easy to Master: This recipe is incredibly simple to make with just a few basic ingredients and a whisk. It’s a great starting point for learning basic sauce-making techniques.
Flavorful Foundation: While bechamel itself has a delicate flavor, it’s the perfect foundation for building more complex sauces. Add cheese, herbs, spices, or other flavorings to create a sauce that complements your dish perfectly.

Ingredients

Unsalted butter: Adds richness and flavor to the sauce.
All-purpose flour: Creates a roux that thickens the sauce.
Milk: The base of the sauce, providing a creamy texture and a subtle sweetness.
Nutmeg: Adds a warm and slightly sweet spice note.
Salt: Enhances the overall flavor of the sauce.

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 saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes. This will create a roux, which is the foundation for thickening the sauce.

Step 2: Add the Milk and Seasonings

Gradually whisk in the milk until the mixture is smooth and free of lumps. Add the nutmeg and salt, and continue whisking until the sauce thickens. This should take about 5 minutes.

Step 3: Use or Store

Use the bechamel sauce immediately in your recipe, or store it for later use.

Pro Tips for Making the Recipe

Prevent Lumps: To prevent lumps from forming, whisk the flour and butter together thoroughly to create a smooth roux. Then, gradually whisk in the milk, making sure to incorporate it fully before adding more.
Adjust Consistency: If the sauce is too thick, add a little more milk to thin it out. If it’s too thin, simmer it for a longer time to reduce and thicken it.
Infuse with Flavor: You can infuse the milk with additional flavors before making the sauce. For example, simmer the milk with a bay leaf, a few peppercorns, or a sprig of thyme for a more complex flavor.

How to Serve

Bechamel sauce is incredibly versatile and can be used in countless ways:

Cheese sauce: Use it as a base for cheese sauces for mac and cheese, nachos, or vegetables.
Creamy soups: Add it to soups for a richer, creamier texture.
Gratins: Use it to create creamy and bubbly gratins with vegetables, potatoes, or pasta.
Soufflés: It’s a key ingredient in savory soufflés.
Lasagna: Use it to layer between noodles, meat, and cheese in lasagna.
Mornay sauce: Add grated Gruyère cheese and egg yolks to create a classic Mornay sauce, perfect for topping vegetables or fish.

Make Ahead and Storage

Storing Leftovers

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

Freezing

You can freeze bechamel sauce for up to 2 months. Thaw it overnight in the refrigerator before using.

Reheating

Reheat the sauce gently in a saucepan over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave at 20-second intervals, stirring between each interval, until heated through.

FAQs

1. Can I use a different type of milk?

Yes, you can use whole milk, 2% milk, or even non-dairy milk alternatives like almond milk or soy milk. However, the consistency and flavor of the sauce may vary slightly.

2. Can I make this sauce without butter?

Yes, you can substitute the butter with an equal amount of olive oil or another neutral-flavored oil.

3. Can I add cheese to this sauce?

Absolutely! Adding cheese to bechamel sauce creates a classic cheese sauce that’s perfect for mac and cheese, nachos, or vegetables.

4. How can I make this sauce thicker?

If the sauce is too thin for your liking, you can simmer it for a longer time to reduce it. You can also whisk a tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then slowly whisk the slurry into the simmering sauce until it reaches your desired consistency.