Creamy Béchamel Sauce

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.

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Cook Time 30

Total Time 30

Course Sides and Sauces

Cuisine French

Servings cups

Calories 423 kcal

Equipment

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 or more if using unsalted butter
Pinch of nutmeg
¼ cup pecorino Romano grated, 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 pecorino Romano

Video

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

Serving: 1Calories: 423kcalCarbohydrates: 23gProtein: 15gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 692mgPotassium: 485mgFiber: 0.3gSugar: 15gVitamin A: 1071IUCalcium: 515mgIron: 1mg

Keyword pasta sauce, sauce, white sauce

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