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Basic Bechamel White Sauce Recipe

Master the art of the classic béchamel sauce – a rich, creamy foundation for countless culinary creations! This versatile white sauce elevates simple vegetables into elegant side dishes or the base for creamy gratins. Spoon it over your favorite hot vegetables, or blend it in for a luxuriously smooth texture. For a cheesy twist, simply add your preferred cheese after step 6. Unlock endless possibilities – from classic creamed spinach to gourmet gratins and beyond! (Psst...it's also the secret ingredient to my family's favorite recipe #514039!)

Prep Time 5 mins
Cook Time 10 mins
Calories 349.9 kcal
Protein 18g
Rating 5.0 (2 Reviews)
Basic Bechamel White Sauce 97

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basic Bechamel White Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • pinch of paprika
  • pinch of nutmeg
  • 1 bay leaf
  • 2 cups warm milk
  • fresh ground white pepper to taste
  • salt to taste
  • 1/2 cup grated cheese (cheddar, Gruyere, or your favorite, optional)
  • chicken stock (optional)
  • splash of white wine (optional)

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How to Make Basic Bechamel White Sauce

  1. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
  2. Whisk in 2 tablespoons of all-purpose flour until smooth and no lumps remain (about 1 minute).
  3. Add a pinch of paprika and/or nutmeg and 1 bay leaf. Stir to combine.
  4. Gradually whisk in 2 cups of warm milk, ensuring no lumps form.
  5. Reduce heat to low and whisk continuously until the sauce thickens to your desired consistency (4-5 minutes). For a thinner sauce, reduce flour to 1.5 tablespoons. For a thicker sauce, add an additional tablespoon of flour.
  6. Season generously with salt and white pepper to taste.
  7. Increase heat to medium and simmer for 2 minutes to blend flavors.
  8. Remove the bay leaf before serving.
  9. For a cheese sauce, stir in 1/2 cup of grated cheese (cheddar, Gruyere, or your favorite) after step 6. For a lighter cheese sauce, use chicken stock instead of milk or reduce the flour and butter.
  10. Use your béchamel sauce as a base for creamed vegetables, gratins, or as a topping for your favorite dishes!
  11. Enjoy! (A splash of white wine in step 4 is a delicious secret ingredient!)

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

0g

Fat

82g

Carbs

6g

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European French Vegetarian 30 Minutes Or Less

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Weeknight 15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Sauces Condiments Etc Eggs Dairy Easy Dietary Low Sodium Low Carb Low In Something