Simple Bechamel Sauce Recipe: Easy Homemade Classic

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.

Prep Time5

Cook Time10

Total Time15

Course: sauce

Cuisine: American, French

Keyword: 30 minute meal, copycat, easy recipe, restaurant recipe, sauce recipe

Servings: servings, 2 cups

Calories: 85kcal

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Kitchen Essentials

Glass Bowls

Whisk Set

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

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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