Béchamel Sauce (White Sauce)

Sauces, Gravies & Dressings

Béchamel Sauce (White Sauce)

Butter, flour and milk become a smooth white sauce that brings lasagna and vegetable bakes together. A small pinch of nutmeg is optional, and Parmesan is a separate variation rather than a required part of plain béchamel.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
5 minutes
Cook
15 minutes
Total
20 minutes
Serves
4 sauce portions

Bring it to the table

About this recipe.

A simple butter, flour and milk sauce for lasagna and vegetable bakes. A small pinch of nutmeg rounds out the flavor; optional Parmesan turns the plain base into a cheese-sauce variation.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups whole milk
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ¼ tsp salt (or to taste)
  • ⅛ tsp ground nutmeg (optional; a small pinch)
  • 2 oz Parmesan cheese (optional, finely grated; for the cheese-sauce variation only)

Build the sauce gradually

Cook the butter and flour into a pale roux, then whisk in the milk a little at a time. Once the sauce is smooth, give it a gentle simmer until the floury taste is gone. Keep whisking into the corners of the pan to prevent scorching.

Plain white sauce or Parmesan variation

Use the plain sauce for layering in a bake. For a richer cheese sauce, stir the optional Parmesan in after taking the pan off the heat. A splash of milk will loosen it if it thickens more than you need.

Jump to Recipe · Browse Sauces by Type

The cooking plan

How to make Béchamel Sauce (White Sauce).

  1. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, stirring continuously, for 2 minutes. Keep the mixture pale; do not brown it.

  2. Add the milk in small splashes at first, whisking each addition smooth before adding more. Once the mixture loosens, gradually whisk in the rest of the milk.

  3. Bring to a gentle simmer over medium-low heat, whisking frequently and reaching the corners of the pan. Cook for 8–12 minutes, until smooth, thickened and without a raw-flour taste. Reduce the heat if it catches or bubbles vigorously.

  4. Remove from the heat. Stir in the salt and optional nutmeg; taste and adjust. Use the plain béchamel now, or continue with the optional variation.

  5. For a cheese sauce, stir the optional Parmesan into the hot sauce off the heat until melted. If the sauce becomes thicker than you need, whisk in a small splash of milk. Taste before adding any more salt.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Béchamel Sauce (White Sauce)

No ratings yet
A simple butter, flour and milk sauce for lasagna and vegetable bakes. A small pinch of nutmeg rounds out the flavor; optional Parmesan turns the plain base into a cheese-sauce variation.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 sauce portions
Course: Sauces
Cuisine: French
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

  •  
    2 cups whole milk
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ¼ tsp salt or to taste
  •  
    ⅛ tsp ground nutmeg optional; a small pinch
  • 2 oz Parmesan cheese optional, finely grated; for the cheese-sauce variation only

Equipment

1 Tall stainless steel saucepan
1 Small pan (For warming the milk.)
1 Balloon whisk (Be sure it is large enough and comfortable.)

Instructions
 

  1. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, stirring continuously, for 2 minutes. Keep the mixture pale; do not brown it.
  2. Add the milk in small splashes at first, whisking each addition smooth before adding more. Once the mixture loosens, gradually whisk in the rest of the milk.
  3. Bring to a gentle simmer over medium-low heat, whisking frequently and reaching the corners of the pan. Cook for 8–12 minutes, until smooth, thickened and without a raw-flour taste. Reduce the heat if it catches or bubbles vigorously.
  4. Remove from the heat. Stir in the salt and optional nutmeg; taste and adjust. Use the plain béchamel now, or continue with the optional variation.
  5. For a cheese sauce, stir the optional Parmesan into the hot sauce off the heat until melted. If the sauce becomes thicker than you need, whisk in a small splash of milk. Taste before adding any more salt.

Nutrition

Serving: 8ozCalories: 743kcalCarbohydrates: 26gProtein: 40gFat: 53gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 148mgSodium: 1749mgPotassium: 471mgFiber: 1gSugar: 13gVitamin A: 1770IUVitamin C: 0.03mgCalcium: 1318mgIron: 1mg

Notes

Yield: About 2 cups of plain sauce, divided into four portions. The optional cheese increases the yield and changes the plain béchamel into a cheese-sauce variation.
Consistency: This is a fairly thick sauce for bakes. Thin with a little additional milk when needed. It thickens as it cools.
Storage: Refrigerate promptly in a covered container at 40°F or below and use within 3 days. Reheat gently while whisking and loosen with milk as needed; heat leftovers to 165°F. Contains milk and wheat.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Submit a Comment