Classic Béchamel Sauce

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Béchamel Sauce is a staple of classic French cuisine. It is a dairy-based white sauce thickened with butter and roux. It can be used on its own in pasta dishes, or as a base for many other dishes.

Today we’re going to tackle a staple of French cuisine. Béchamel Sauce is called “Mother Sauce”. It is one of the derived sauces of all other sauces. It might sound intimidating, but the sauce is super easy to make and definitely the sauce you’re looking for.

Bechamel vs. Willow Alfredo:

Béchamel looks similar to Alfredo sauce but is actually quite different. Alfredo sauce calls for heavy cream and Parmesan cheese and is thickened by reducing. Béchamel requires milk instead and is thickened with a batter. It traditionally doesn’t contain any cheese, but some people do like to top their pasta with a cheese béchamel sauce.

How to use Béchamel sauce:

Béchamel is a versatile sauce. You can use it as the base for delicious mac n cheese, layered in lasagna, in vegetable gratin, or even just over freshly cooked pasta. If you want to take your French cooking a step further, you can go ahead and use it in Soubisse, Nantua or Mornay sauces.

Adjust thickness:

The recipe as written makes a medium-thick sauce that’s great for general use like spreading pasta. For a thinner white sauce, reduce both butter and flour to 2 Tbsp. For an extra thick white sauce, use up to 1/2 cup per serving of flour and butter.

Dairy Free, Gluten Free and Other Alternatives:

Béchamel Sauce has been considered the “mother sauce” since the 17th century. It only uses whole, natural ingredients, so there really aren’t enough substitutes. This is one of those recipes that needs to be made exactly as written to fully appreciate this simple, timeless sauce. One exception is replacing flour used as a thickening agent. You can use cornstarch instead of flour. Just reduce the amount of cornstarch to half the amount of flour listed for the gluten-free dressing.

Fill a pan with bechamel sauce.

Storage and Reheating Instructions:

Béchamel sauce is best eaten fresh. You can store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on the stovetop over medium-low heat. If it thickens too much, you can thin the sauce with whole milk, a tablespoon at a time.

If you liked this recipe, you might be interested in these other delicious pasta recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Fill a pan with bechamel sauce.

Béchamel Sauce is a staple of classic French cuisine. It is a dairy-based white sauce thickened with butter and roux. It can be used on its own in pasta dishes, or as a base for many other dishes.

Preparation time 5 minute

cooking time 10 minute

total time 15 minute

raw material

  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 2 1/2 cup whole milk
  • 1/2 teaspoon Salt or tasting
  • 1/4 teaspoon White pepper or tasting
  • 1 pinch nutmeg powder

instruct

  • Melt butter in a saucepan over low heat. Add flour and heat to medium. Stir together and cook for 2 minutes.

  • Slowly pour in the milk, stirring to combine.

  • Bring to a simmer and stir constantly while heating. It will thicken just like simmering and should be just thick enough to cover the back of a spoon.

  • Season with nutmeg, salt, and white pepper. Serve hot.

notes

Cheesy Bechamel Sauce: Make the sauce as directed, then stir in 1/2 cup freshly grated Parmesan cheese until melted.
Adjust thickness: The recipe as written makes a medium-thick sauce that’s perfect for general use, such as spreading pasta. For a thinner white sauce, reduce both butter and flour to 2 Tbsp. For an extra thick white sauce, use up to 1/2 cup per serving of flour and butter.

Serve: 0.25cup | Calories: 112kcal | carbohydrate: 7G | protein: 3G | fat: 8G | Saturated fat: 5G | cholesterol: twenty threemg | sodium: 34mg | Potassium: 101mg | fiber: 1G | sugar: 4G | Vitamin A: 301unit | calcium: 88mg | iron: 1mg

classic sauce