Creamy Béchamel Sauce is one of the five basic French sauces and is used in many dishes like gratins, macaroni and cheese, and lasagna.
Also called a French mother sauce, a basic Béchamel Sauce is made of a white roux, milk, and simple salt and pepper.
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It is a key ingredient in classic French cooking and many Americanised favorites like gratins and mac and cheese.
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About This Recipe
Béchamel Sauce is the first of the French mother sauces I learned to make and is the most basic. Learning to make this sauce is the doorway to learning three other mother sauces and many variations.
It is a simple white sauce made of milk and thickened with a roux of cooked flour and butter and then lightly seasoned with salt, pepper, nutmeg, and sometimes paprika.
This creamy sauce is the key ingredient for rich gratins, airy soufflés, casseroles like macaroni and cheese, and many other dishes.
Important to note is that the sauce must come to a full simmer before you see the full thickening power of the roux.
The sauce will also continue to thicken to a paste consistency and is then perfect to layer in lasagna and grilled sandwiches like a Croque Monsieur.
I prefer a slightly richer Béchamel and use heavy cream in my recipe. But for a lighter sauce, you can use only whole milk.
Whether you like a rich Béchamel or the lighter version, you will be glad to know this very basic of the French mother sauces.
So, let's cook!
Ingredient Notes
Here's what you need:
- Salted Butter - Use good quality butter, and don't substitute margarine, cooking spreads, or cooking oils.
- Flour - You can use all-purpose flour or my favorite sauce and gravy flour, Wondra.
- Whole Milk - You must use whole milk to make a beautifully thickened sauce with great flavor.
- Heavy Cream - A touch of heavy cream makes a luxurious white sauce.
- Sea Salt - Just simple salt is best for this sauce,
- Black Pepper - I prefer freshly ground, which has a flowery aroma.
- Ground Nutmeg - A small amount of nutmeg is essential for most creamed vegetables, gratins, and cheese dishes.
- Paprika - (Optional) Although not my favorite, some people love a little paprika in their Béchamel Sauce.
Please see the recipe card for the exact quantities.
Step-by-Step Instructions
Make a Light Roux. In a heavy-bottomed saucepan, melt the butter over medium-low heat. Add the flour. Stir and cook the butter and flour for 3 to 4 minutes until the flour is fully incorporated into the butter and well-cooked but not brown.
Whisk in Liquids. Whisk in the milk and heavy cream and stir well to avoid lumps. Continue to whisk and cook over medium heat until the sauce comes to a simmer and has thickened.
Season. Immediately add salt, freshly ground black pepper, nutmeg, and paprika. Taste and adjust seasonings if needed.
My Top Tip
♡ Continuous whisking while adding the milk and cream and cooking the sauce will make a smooth sauce. If you do get lumps, use a strainer to remove them easily.
Ways to Use Béchamel Sauce
- Make Creamed Vegetable Side Dishes and Gratins.
- Use it in Casseroles.
- Add Cheese and Transform it into Mornay Sauce (Cheese Sauce) or a Nacho Cheese Sauce.
- Make Macaroni & Cheese from Scratch.
- Layer it in Lasagna.
- Use as a Creamy Filling in Sandwiches and Pastries.
Make-Ahead, Storage, & Reheating Instructions
This sauce is best used immediately, but you can refrigerate it for use later.
- Refrigeration: Store the béchamel sauce in an airtight container in the refrigerator for up to 5 days.
- Freezing: This sauce does not freeze well.
- Reheating: You can gently reheat béchamel sauce on the stove or in a microwave. Whisking in a small amount of milk will help loosen the sauce. However, generally, you will add this sauce to a casserole, sandwich, or other dish and can reheat it according to that recipe.
♡ Did you love this Béchamel Sauce? Please leave a 🌟 star rating and let me know how things went in the ✍ comments below. Thanks for visiting!
📖 Recipe
Béchamel Sauce (White Sauce)
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Ingredients
- 2 Tablespoons Salted Butter
- 2 Tablespoons Flour
- 1 Cup Whole Milk
- ½ Cup Heavy Cream
- ¼ Teaspoon Sea Salt
- ⅛ Teaspoon Black Pepper, Freshly Ground
- 1 Pinch Ground Nutmeg
- ¼ Teaspoon Paprika, Optional
Instructions
- Make a Light Roux. In a heavy-bottomed saucepan, melt the butter over medium-low heat. Add the flour. Stir and cook the butter and flour for 3 to 4 minutes until the flour is fully incorporated into the butter and well-cooked but not brown.2 Tablespoons Salted Butter, 2 Tablespoons Flour
- Whisk in Liquids. Whisk in the milk and heavy cream and stir well to avoid lumps. Continue to whisk and cook over medium heat until the sauce comes to a simmer and has thickened.1 Cup Whole Milk, ½ Cup Heavy Cream
- Season. Immediately add salt, freshly ground black pepper, nutmeg, and paprika. Taste and adjust seasonings if needed.¼ Teaspoon Sea Salt, ⅛ Teaspoon Black Pepper, 1 Pinch Ground Nutmeg, ¼ Teaspoon Paprika
Notes
- Refrigeration: Store the béchamel sauce in an airtight container in the refrigerator for up to 5 days.
- Freezing: This sauce does not freeze well.
- Reheating: You can gently reheat béchamel sauce on the stove or in a microwave. Whisking in a small amount of milk will help loosen the sauce. However, generally, you will add this sauce to a casserole, sandwich, or other dish and can reheat it according to that recipe.
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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