Béchamel Sauce

Béchamel Sauce: an easy, essential Mother Sauce made from a white roux and warm milk—the foundation of countless dishes.

Servings Servings

Cuisine American, French

Course Sauce

Calories 49

Prep Time 10

Cook Time 20

Total Time 30

Here's What You Need

Here's What You Do

Warm the milk in a small saucepan or in the microwave until it’s steaming but not boiling. Set it aside.
In a heavy-bottomed saucepan over low heat, melt the butter until it gently bubbles.
Add the flour and whisk until the mixture is smooth. Keep whisking for about 2 minutes to cook out the raw flour taste. The roux should stay pale and not turn brown.
Turn off the heat. Add about ¼ cup of warm milk and whisk until completely smooth. Add another ¼ cup, whisking again until smooth.
Continue adding the milk in small amounts until half of it has been incorporated. Once the sauce is loose and smooth, add the remaining milk all at once and whisk to combine.
Return the pan to low heat. Whisk constantly until the sauce comes to a gentle simmer. Cook for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon.
Season with kosher salt, white or black pepper, and nutmeg (if desired).

Notes

Please read my article Béchamel Sauce for more detailed instructions with photos, ingredient and substitution notes, and tips.

Troubleshooting your sauce:

If it’s lumpy: keep whisking; lumps usually dissolve.
If it gets too thick: add a splash of warm milk.
If it starts to brown: lower the heat; the sauce will still work.

This recipe makes about 2 ½ cups of sauce

Refrigerate leftover sauce for 4–5 days. Reheat gently over medium-low heat, whisking until smooth. If it’s too thick, add a splash of warm milk. Whisk out any lumps—or strain if needed. Béchamel also freezes well in an airtight container.

Nutrition