Cooking, Clicks & Canines Food, dogs and the life in between
New here? Start here
Explore CCC

Cook · Recipe

Béchamel Sauce

A smooth white sauce made from a pale butter-and-flour roux and warm milk, useful for lasagne, gratins and cheese sauce.

By Gary Burfield-Wallis First published Updated
Béchamel sauce dripping from a spoon into a saucepan.

At a glance

Recipe summary

Prep
5 min
Cook
15 min
Total
20 min
Serves
About 500 ml
Skill
Easy

Béchamel is the dependable white sauce behind lasagne, gratins and many cheese sauces. Keep the roux pale and add the warm milk gradually for the smoothest result.

What you need

Ingredients

Metric US Ingredient
30 g 1 oz unsalted butter
30 g 1 oz plain flour
500 ml 2 cups + 2 tbsp whole milk Warm, but not boiling.
To taste To taste salt and white pepper
Pinch Pinch ground nutmeg Optional.

How to make it

Method

  1. Warm the 500 ml milk in a small saucepan or microwave until steaming but not boiling.
  2. Melt the 30 g butter in a separate saucepan over medium-low heat.
  3. Add the 30 g flour and whisk to form a smooth paste. Cook for 1 to 2 minutes without allowing the roux to brown.
  4. Add the warm milk a little at a time, whisking smooth after each addition. Once about half is incorporated, add the remaining milk more steadily.
  5. Bring the sauce to a gentle simmer, whisking, then cook for 8 to 10 minutes until it coats the back of a spoon.
  6. Season with salt, white pepper and the optional nutmeg. Use immediately or cover the surface directly to prevent a skin forming.

Useful notes

Equipment

  • Two saucepans or one saucepan and a microwave-safe jug
  • Whisk
  • Measuring jug

Substitutions

  • Use semi-skimmed milk for a lighter sauce, although it will be less rich.
  • Stir in grated cheese after cooking to turn the béchamel into a cheese sauce.

Allergen notes

  • Contains milk and wheat.

Storage

Cool promptly, press reusable wrap or baking paper directly onto the surface and refrigerate for up to 3 days. Reheat gently, whisking in a small splash of milk if it has thickened.

Tips

  • Warm milk incorporates more easily and reduces the chance of lumps.
  • Add the first half of the milk gradually; that is when a smooth base is established.
  • If small lumps remain, pass the finished sauce through a fine sieve.