Béchamel sauce

Béchamel sauce

By Food E Fare

Béchamel sauce, also known as white sauce, is a classic French sauce that serves as a base for many other sauces. It is made from a roux (butter and flour) and milk. Béchamel is one of the five mother sauces in French cuisine, as classified by the renowned chef Auguste Escoffier.

Here's a basic recipe for Béchamel sauce:


  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (warmed)
  • Salt and white pepper to taste
  • Optional: Nutmeg, grated (for added flavor)


Prepare the Roux:

  • In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a smooth paste. This mixture is called a roux.

Cook the Roux:

  • Cook the roux for a couple of minutes, stirring constantly. This helps eliminate the raw taste of the flour.

Gradually Add Warm Milk:

  • Gradually add the warm milk to the roux, whisking continuously to prevent lumps from forming. Adding the milk gradually is key to achieving a smooth consistency.

Simmer and Thicken:

  • Bring the mixture to a gentle simmer over medium heat while continuing to whisk. Allow the sauce to simmer until it thickens to your desired consistency. This usually takes about 5-10 minutes.


  • Season the Béchamel sauce with salt and white pepper to taste. If desired, add a pinch of grated nutmeg for extra flavor.

Strain (Optional):

  • For an even smoother sauce, you can strain it through a fine-mesh sieve to remove any small lumps.

Use as Desired:

  • Béchamel sauce is now ready to be used as a base for other sauces, such as Mornay sauce (Béchamel with cheese), or it can be used in various dishes like lasagna, gratins, or casseroles.

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