If you’re looking for a creamy white sauce that’s both easy to master and incredibly versatile, this basic simple bechamel sauce is your answer. As one of the classic French mother sauces, béchamel forms the perfect base for cheese sauce, mornay sauce, mustard sauce, cream soups, and even comfort dishes like chicken pot pie, croque monsieur, and pasta bakes. With just a few simple ingredients—unsalted butter, all-purpose flour, and whole milk—any home cook can create a smooth sauce with a silky texture in under 15 minutes.
This classic sauce is known in French cuisine for its simplicity and elegance. It starts by creating a white roux—a cooked mixture of melted butter and tablespoons of flour. Before slowly adding warm milk to form a luscious creamy sauce. A pinch of nutmeg, little salt, white pepper or black pepper, and even a bay leaf or small onion can elevate this plain béchamel to new heights. Whether you’re preparing a cheese sandwich, Greek moussaka, or vegetable gratins, this bechamel sauce recipe is one of the most versatile sauces you can add to your collection of easy recipes.
Why This Method Works
Starting by cooking the butter and flour together creates a smooth white roux, which eliminates the raw flour taste and sets the stage for a lump-free sauce. Using a ratio of 1 1/2 tablespoons each of flour and butter per cup of milk results in a sauce that’s perfectly thickened but still pourable. Ideal for a variety of dishes like cheese sauce, pasta bakes, or cream soups.
Simple Bechamel Sauce Recipe: Easy Homemade Classic
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Kitchen Essentials
Ingredients
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons All-Purpose Flour
- 2 Cups Whole Milk
- ¼ Teaspoon Nutmeg
- ½ Teaspoon Black Pepper or white pepper
- ½ Teaspoon Salt
Instructions
- In a medium saucepan or small saucepan, melt butter over medium heat until foamy but not browned.3 Tablespoons Unsalted Butter
- Add the flour and stir continuously with a wooden spoon or balloon whisk, creating a smooth flour mixture. Let the paste cook for 1–2 minutes until it forms a pale white roux.3 Tablespoons All-Purpose Flour
- Gradually whisk in the milk. Starting with just a little milk to avoid lumps. Stir constantly to maintain a smooth sauce. At first, the roux may clump into thick, dough-like bits when you begin adding milk—that’s completely normal. As you gradually whisk in more milk, the mixture will loosen and become smooth again. Once all the milk is incorporated, the sauce might look as thin as plain milk. Don’t worry! Just bring it to a gentle simmer—this activates the flour’s starches, which swell and burst, gradually thickening the sauce to that classic creamy béchamel texture.2 Cups Whole Milk
- Continue to simmer gently over medium-low heat for 6–8 minutes, until small bubbles form and sauce thickens to a creamy béchamel sauce with the perfect texture.
- Season with nutmeg, salt, and pepper.¼ Teaspoon Nutmeg, ½ Teaspoon Black Pepper, ½ Teaspoon Salt
Your Own Private Notes
Notes
Tips for Success:
Best way to avoid lumps is to whisk constantly and add milk slowly or warm it ahead of time. However, I prefer not to have another pan to wash and it will eventually become smooth as you cook and stir the sauce.. Don’t walk away—medium-high heat may overcook the roux or create a lumpy sauce. Want a thicker béchamel? Let it simmer longer. Prefer a thinner sauce? Stir in a splash of milk. To make mornay sauce or a cheddar cheese sauce, stir in shredded cheddar cheese or parmesan cheese after removing from heat.Nutrition
Storing the Bechamel Sauce
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use low heat or use a microwave and heat for 1-2 minutes. Stirring after every minute.
🧊 Can You Freeze Béchamel Sauce?
Yes! Béchamel sauce freezes well and can be stored in the freezer for up to 3 months. It’s a smart move if you’re meal prepping or just want to have this classic sauce on hand for pasta bakes, chicken pot pie, or vegetable gratins.
✅ Best Way to Freeze Béchamel:
- Let the creamy béchamel sauce cool to room temperature.
- Transfer to a sealed container or airtight container. You can also use a zip-top freezer bag laid flat to save space.
- Press a piece of plastic wrap directly onto the surface of the sauce to prevent ice crystals from forming.
🔁 How to Reheat Frozen Béchamel:
- Thaw overnight in the refrigerator.
- Reheat gently over medium-low heat in a small saucepan.
- Whisk constantly while warming to restore that smooth sauce consistency.
- If it’s too thick, add a splash of milk or even heavy cream to adjust the texture.
- If it’s a lumpy sauce, use a balloon whisk or even an immersion blender for a quick fix.
📝 Extra Tip:
Béchamel made with whole milk or heavy cream freezes better than versions made with skim milk, which may separate more easily.
✅ Béchamel vs. White Sauce: What’s the Difference?
Technically, béchamel is a classic French white sauce recipe, made from a white roux (butter and flour) and milk. It’s one of the five French mother sauces, forming the base for dozens of other sauces like mornay sauce (béchamel + cheese) or mustard sauce.
So, while all béchamels are white sauces, not all white sauces are classic béchamels. Some white sauces may skip traditional seasonings or use different fats and flours. But a basic béchamel sauce follows the classic method and ratios for consistent results.
In short:
➡️ Yes, this is a white sauce.
➡️ But it’s also a foundational recipe in French cuisine known as béchamel.
Whether you’re layering it into lasagna, spooning it over steamed veggies, or using it as a base for your favorite recipes, this basic white sauce is a true kitchen essential. As the French term “béchamel” suggests, this is a timeless staple of French court cuisine, made simple for the modern home cook.
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