Béchamel Sauce is a timeless kitchen staple made with butter, flour, and milk, gently cooked into a smooth and creamy white sauce. Used throughout Italian and French cooking, this simple creamy white base sauce adds richness and structure to dishes like lasagna, baked pasta, and vegetables.
Once you master this easy recipe, you'll have a foundational sauce you can adapt in countless ways!
Try my other sauces like, Mom's Homemade Pizza Sauce, Easy Cheesy Pesto Sauce or my Traditional Bolognese Sauce recipe.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love this creamy béchamel sauce not only because it's easy to make, but because:
- you can customize it by adding additional ingredients like cheese, herbs and spices
- add vegetables like peas, spinach or any other vegetable
- easy base sauce for macaroni and cheese, just add cheddar
- made with just a few ingredients
- ready in minutes
Add béchamel sauce to my Baked Ziti recipe or my Mother's Lasagna al Forno Recipe on my site.
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What is béchamel sauce?
Béchamel Sauce is a classic French white sauce made from three basic ingredients: butter, flour and milk. It begins with a roux which is butter and flour cooked together then warm milk is gradually whisked in to create a smooth, creamy sauce.
It is typically seasoned with salt, white pepper and sometimes a pinch of nutmeg.
In Italian cooking, béchamel known as besciamella is commonly used in dishes like lasagna, baked pasta, cannelloni, and vegetable bakes.
It adds richness and moisture without overpowering other flavors and serves as a foundational sauce that can be adapted by adding cheese, herbs, or aromatics.
Ingredients
Béchamel sauce is made with a few staples in your kitchen like flour, butter and milk. Ingredients like nutmeg, herbs and cheese are optional and enhance the flavor of the base sauce.
For exact measurement details and directions see recipe card...
How to Make a Creamy Béchamel Sauce
This sauce comes together in less than 30 minutes. Have your ingredients ready and your milk at room temperature or luke warm.
In a large skillet, melt the butter over low heat. Add the flour and stir with a wooden spoon to form a light roux paste. Cook, stirring continuously, for 30 seconds to 1 minute being careful not to burn the butter.
Remove the pan from heat. Add ½ cup of the milk and use a whisk to break up any lumps. Continue adding milk and whisking until the mixture looks creamy.
Return the pan to the stove; and adjust to medium-low heat. Cook the sauce, whisking frequently, until it has thickened (about 12-20 minutes or more depending on pan size).
Season with salt to taste. Add nutmeg. You'll know the sauce is ready when the sauce coats the back of a wooden spoon.
Sauce will continue to thicken as it cools down. Keep this in mind if you think your sauce is too thin!
Storage:
Surprisingly Béchamel sauce can be stored. Place any leftover sauce in an airtight container in the fridge for up to 3 days.
Place a piece of plastic wrap on the surface of the sauce to avoid a skin forming. Warm up in a pan, if needed add a touch of milk.
Not recommended for freezing as it may change the texture of the sauce.
Top Tips
Use warm milk before adding it to prevent lumps.
Whole milk works best to create the creamiest texture.
Cook the flour and butter until pale, not browned.
Adjust the thickness of your béchamel sauce by adding more milk
Season lightly as béchamel is meant to be a neutral base sauce
The sauce will thicken as it cools down.
Store with a piece of plastic wrap on the surface to avoid a skin forming on the sauce.
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Butter - use dairy free butter for a vegan-friendly base
- Milk - whole milk creates the creamiest sauce, but 2% works well too
- Flour - use gluten free flour instead of all purpose flour if needed
- Nutmeg - optional but traditional, use sparingly
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Béchamel sauce is commonly used for lasagna, baked ziti, pasta casseroles, and vegetable dishes.
Use a whisk to remove and lumps or use an immersion blender to remove the lumps.
Yes. Store covered in the refrigerator and reheat gently while whisking. You may want to add more milk if it is too thick.
Béchamel sauce should coat the back of a spoon but still pour smoothly.
Main Dishes to Try
Looking for other recipes like this? Try these:
Recipe Details
Creamy Béchamel Sauce
https://easyhomemaderecipes.caEquipment
Ingredients
- 3 tbsp butter salted or unsalted
- 3 tbsp all purpose flour
- 2½ cups whole milk warm, use more milk, depending on preferred thickness
- ¼ tsp salt more if using unsalted butter
- Pinch of nutmeg
- ¼ cup Parmesan cheese optional
Instructions
- In a large skillet, melt the butter over low heat. Add the flour and stir with a wooden spoon to form a light roux paste. Cook, stirring continuously, for 30 seconds to 1 minute being careful not to burn the butter.3 tbsp butter, 3 tbsp all purpose flour
- Remove the pan from heat. Add ½ cup of the warm milk and use a whisk to break up any lumps. Continue adding milk and whisking until the mixture looks creamy.2½ cups whole milk
- Return the pan to the stove; and adjust to medium-low heat. Cook the sauce, whisking frequently, until it has thickened (about 12-20 minutes or more depending on pan size).
- Season with salt to taste. Add nutmeg. You'll know the sauce is ready when the sauce coats the back of a wooden spoon. Note: The sauce will thicken further as it cools.¼ tsp salt, Pinch of nutmeg
- Add cheese if using it. Use immediately or see notes for storage tips.¼ cup Parmesan cheese
Notes
Top Tips
Use warm milk before adding it to prevent lumps. Whole milk works best to create the creamiest texture. Cook the flour and butter until pale, not browned. Adjust the thickness of your béchamel sauce by adding more milk Season lightly as béchamel is meant to be a neutral base sauce The sauce will thicken as it cools down. Store with a piece of plastic wrap on the surface to avoid a skin forming on the sauce.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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