Easy Béchamel Sauce Recipe | Creamy White Sauce

Béchamel sauce might sound fancy, but at its heart, it’s one of the simplest—and most useful—recipes you can have in your kitchen toolbox. This silky white sauce is the base for so many dishes: lasagna, mac and cheese, gratins, croque monsieur, moussaka… even a drizzle over vegetables can turn them into something comforting.

It’s part of the French “mother sauces,” yet it doesn’t demand hours of cooking or a culinary degree. You need just a few ingredients, a bit of patience, and maybe a wooden spoon you like.

Ingredients

Servings: About 4 cups (enough for a large casserole or pasta dish)

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

You’ll need:

4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups (1 liter) whole milk, warmed
½ tsp salt (adjust to taste)
¼ tsp ground white pepper (black pepper works too, but specks will show)
Pinch of ground nutmeg (optional but traditional)

Instructions

Melt the butter – Place a medium saucepan over medium heat. Add the butter and let it melt gently without browning.
Make the roux – Sprinkle the flour over the melted butter. Stir constantly with a wooden spoon or whisk for 1–2 minutes to cook out the raw flour taste.
Add the milk gradually – Pour in the warm milk, a little at a time, whisking well after each addition to avoid lumps. At first, it may look a bit clumpy—don’t panic. Keep whisking and it will smooth out.
Simmer until thickened – Once all the milk is in, keep whisking and bring the sauce to a gentle simmer. It should start to thicken in about 5–7 minutes.
Season – Add salt, pepper, and nutmeg. Taste and adjust seasoning to your liking.
Serve or use immediately – Or keep warm over very low heat until ready to add to your recipe.

Recipe Notes

Milk matters: Whole milk gives the richest texture, but you can use 2% if that’s what you have.
Prevent lumps: Always add the milk slowly and whisk constantly. Warming the milk helps it blend in better.
Flavor boost: For a subtle twist, infuse the milk with a bay leaf or onion before adding it to the roux.

Storage

Fridge: Store in an airtight container for up to 3 days. Reheat gently, whisking in a splash of milk if it thickens too much.
Freezer: Béchamel can be frozen, but texture may change slightly. Whisk well when reheating to restore smoothness.

Nutrition Breakdown (Per Serving – ~½ cup)

Calories: ~120 kcal
Protein: 4g
Carbohydrates: 8g
Fat: 8g
Saturated fat: 5g
Sodium: ~200mg

Extra Tips to Make the Recipe Perfect

Don’t rush the roux – Giving it a minute or two to cook before adding milk makes all the difference in flavor.
Consistency check – The sauce should coat the back of a spoon. If it’s too thick, whisk in more milk. Too thin? Let it simmer a bit longer.
Make it cheesy – Add grated Gruyère, Parmesan, or cheddar to turn your béchamel into a mornay sauce.

How to Serve

As the creamy layer in lasagna or moussaka.
Stirred into mac and cheese for a velvety base.
Over steamed veggies like cauliflower or broccoli.
In a croque monsieur sandwich for a luxurious touch.

Kitchen Tools Needed

Medium saucepan
Wooden spoon or whisk
Measuring spoons and cups
Heatproof jug (for warming milk)

FAQs

Yes. Store it in the fridge for up to 3 days. Whisk in a splash of milk when reheating to restore the texture.

Usually from adding milk too quickly or not whisking enough. If it happens, use an immersion blender to smooth it out.

Yes. Replace the flour with a gluten-free all-purpose blend or cornstarch (use half the amount for cornstarch).

They’re similar, but white gravy often uses pan drippings and sometimes cream, while béchamel is made from butter, flour, and milk.

Yes, unsweetened almond milk, soy milk, or oat milk can work. The flavor will be slightly different but still delicious.

Final Thoughts

Béchamel sauce is one of those recipes you make once and then wonder why you ever bought the jarred stuff. It’s quick, it’s forgiving, and it forms the base for countless comfort foods. Whether you keep it classic or whisk in cheese for extra indulgence, it’s a skill worth having in your back pocket.