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Classic French Béchamel Sauce

Béchamel, one of the five foundational French “mother sauces,” traces its roots to 17th-century France where it became a symbol of culinary refinement. Silky and versatile, this white sauce is the backbone of lasagnas, gratins, soufflés and creamy soups. Made simply from butter, flour and milk, its magic lies in the precise balance and gentle cooking that transforms a humble roux into a luxuriously smooth emulsion. A pinch of freshly grated nutmeg adds warmth and depth, rounding out the velvety texture with a subtle aromatic note. Whether you’re layering it between fresh pasta sheets or folding it into a delicate vegetable gratin, this béchamel elevates every dish with its rich, yet restrained flavor. Mastering this elegant sauce opens the door to countless interpretations across global cuisines, from classic Italian–French gratins to modern reinterpretations in contemporary bistros.

French | Egg-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Béchamel Sauce | Saucepan | Whisk | Wooden Spoon | All-Purpose Flour | Cow Milk | Kosher Salt | Unsalted Butter | Simmering | Stirring | Whisking | Under 15 Minutes
Time to complete

Prep

5min

Cook

5min

Wait

0 minutes

Total

10min

Ingredients (Approximately 1 cup (240 ml), serves 4)
  • 1½ tablespoons unsalted butter (20 g; 0.75 oz)
  • 1½ tablespoons all-purpose flour (12 g)
  • 1 cup whole milk (240 ml)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly grated nutmeg, to taste (optional)
Nutrition Information (per 100g)
  • Calories: 140
  • Fat: 8.0
  • Protein: 5.0
  • Carbohydrates: 11.0
  • Fiber: 0.1
Directions

Roux Preparation

  • 1. Melt butter in a small saucepan over medium heat (about 160 °C). Do not let it brown—once foam subsides, it’s ready.
  • 2. Add flour all at once and whisk vigorously to form a smooth paste. Cook for about 1 minute until the raw flour scent disappears.

Adding Milk

  • 3. With the heat at medium, pour in the milk in a thin, steady stream or in 2 tbsp (30 ml) increments, whisking constantly to maintain a homogeneous texture.
  • 4. Increase heat slightly until the sauce just begins to simmer and liquefy.

Final Thickening

  • 5. Reduce heat to low and cook, stirring, until the sauce coats the back of a wooden spoon, about 3 minutes.

Seasoning & Storage

  • 6. Season with salt and pepper to taste. Stir in nutmeg if using.
  • 7. Press a piece of plastic wrap directly onto the surface to prevent a skin. Serve immediately or cool, refrigerate in a sealed container for up to 3 days. Reheat gently over low heat.
Cookix's Secrets

Achieving Smoothness

  • Ensure the flour is fully cooked in the butter before adding milk to avoid a floury taste and to start with a light golden roux.

Cheese Béchamel

  • Stir in 50 g (1¾ oz) grated Gruyère or Parmesan off the heat for a Mornay sauce perfect for gratins and mac ’n’ cheese.

Consistency Check

  • Dip a spoon into the sauce—if it coats and holds on the back of the spoon, you’ve reached the perfect consistency.

Constant Whisking

  • Whisk continuously and from the bottom up to prevent lumps and scorching, especially when the sauce starts to thicken.

Herb-Infused

  • Simmer the milk with a sprig of thyme or bay leaf, strain before adding to the roux for a subtle herbal note.

Light Version

  • Use half-and-half (120 ml) or a 50/50 mix of milk and low-fat yogurt, adjusting for tanginess and reducing butter by half.

Reheating

  • Reheat gently over low heat, whisking in a splash of milk if needed to restore fluidity without thinning the flavor.

Spiced Twist

  • Add a pinch of smoked paprika or cayenne with the nutmeg to introduce a gentle smoky heat.

Vegan Béchamel

  • Replace butter with vegan margarine and use plant-based milk (soy or oat). Add a teaspoon of nutritional yeast for umami.