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Bechamel Sauce is easy to make in just 10 minutes! It is a simple, creamy white sauce made with just a few basic ingredients. It comes together quickly and is used as a base for so many classic recipes.
If you haven’t tried bechamel sauce before, it’s a smooth, creamy white sauce that will elevate any meal. It’s delicious on pasta, in some casseroles, and in lasagna recipes. My kids especially love to dip their pizza and breadsticks into it! And the best part is, it’s so quick and easy to make at home, so you don’t need to rely on store-bought sauces!
Homemade sauces are always better than store-bought! Try my Healthy Alfredo sauce or my homemade tartar sauce next.
What Is Bechamel Sauce?
Béchamel sauce is a simple white sauce made with butter, flour, and milk.
You start by cooking butter and flour together, then slowly add milk until it turns smooth and creamy. It has a mild, slightly rich flavor and is used as a base for many dishes, such as lasagna, mac and cheese, and creamy casseroles.
Think of it as a basic, creamy sauce that you can build on depending on what you’re making.
Recipe Overview
Ingredients you will need
You’ll only need a handful of pantry staples to make this bechamel sauce recipe! Here is a note on all of the key ingredients:
- Butter: Provides a rich, velvety base for the sauce.
- Flour: Combining the flour with the butter creates the roux and gives this bechamel sauce a nice, thick consistency.
- Milk: Warm whole milk is recommended for the perfect richness.
Variations/Substitutions
- Olive oil can work in place of butter, but your sauce won’t be quite as rich or creamy.
- Use all-purpose or wheat flour. You can also use an all-purpose gluten-free flour to make this recipe gluten-free.
- Nutmeg is optional, but it will add a tasty, warm flavor.
- To make a cheesy version of this sauce, add ¼ cup of freshly grated Parmesan cheese after step 4. Mix to combine for a minute, remove from the heat, and let it cool.
How To Make Bechamel Sauce
Step 1: In a medium pot over medium heat, add the butter or oil.
Step 2: Stir in the flour and whisk continuously until it starts to bubble, about 1-2 minutes. Do not let it brown.
Step 3: Next, pour in the warmed milk, salt and pepper, and nutmeg (if using). Mix to combine and bring to a boil.
Step 4: Once it starts boiling and the sauce begins to thicken, reduce the heat to low and let it cook for another 2-3 minutes, whisking gradually to prevent it from sticking to the pan.
Step 5: Remove from heat and allow it to cool before using or serving.
Tips from my kitchen
- Use a whisk when stirring ingredients for this sauce. Avoid lumps and separation by whisking everything together rather than stirring with a spatula.
- Don’t let the roux brown. You want to whisk the butter and flour continuously, and don’t cook the mixture for so long that it turns brown. You want a white sauce!
- If you’ll be serving this with pasta, toss the hot pasta with the bechamel and some reserved pasta water. This pasta water will emulsify the sauce and help it cling to the noodles.
Common Questions
These two sauces look similar and are used in much the same way; the difference between them lies in their ingredients. Bechamel sauce is typically made with milk and flour, and Alfredo sauce is mainly made with heavy cream and cheese.
Yes, this sauce can be made in advance and stored in the fridge for up to 3 days. Once the sauce is completely cool, cover the surface directly with plastic wrap to prevent a skin from forming on the top.
Yes, you can freeze in the same way as storing with the plastic wrap pressed against the top for up to 1 month. Defrost at room temperature or overnight in the fridge. Bechamel sauce thickens as it cools. Reheat it over low heat, adding a splash of milk, to thin it back to desired consistency before using.
Serving suggestions
- Serve it over any type of noodles. For extra protein, add in some air-fryer chicken parmesan, blackened shrimp, or air-fryer chicken breast.
- Enjoy with veggies and spoon over air fryer broccoli, whole roasted cauliflower, or some oven-roasted veggies.
- Make a white pizza using this as the sauce instead of marinara.
- Use it as a dipping sauce for breadsticks, French fries, baked potato wedges, or crispy baked asparagus.
More sauce recipes to try
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it ⭐️⭐️⭐️⭐️⭐️. I hope you enjoy it as much as I did.
Bechamel Sauce
Ingredients
- 2 tablespoons unsalted butter, or olive oil
- 2 tablespoons all-purpose flour, or wheat flour
- 1¼ cups whole milk, warmed
- Kosher salt and freshly ground black pepper , to taste
- Pinch nutmeg, optional
Instructions
- In a medium pot over medium heat, add the 2 tablespoons unsalted butter or oil.
- Stir in the 2 tablespoons all-purpose flour and continuously whisk until it starts to bubble for about 1 minute. Do not let it brown.
- Next, pour in the warmed 1¼ cups whole milk, Kosher salt and freshly ground black pepper , and Pinch nutmeg (if using). Mix to combine and bring to a boil.
- Once it starts boiling and the sauce begins to thicken, reduce the heat to low and let it cook for another 2-3 minutes, whisking gradually to prevent it from sticking to the pan.
- Remove from heat and allow it to cool before using or serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
