There are a few basic sauces every home cook should know – and the classic Béchamel sauce definitely belongs on that list.
It’s one of the five French mother sauces, smooth, creamy and endlessly versatile.
And honestly? As a topping for homemade lasagna, it’s unbeatable.
What Is Béchamel Sauce?
Béchamel, also known as white sauce, is one of the fundamental sauces in French cuisine.
It’s the creamy base for so many favorites: lasagna, gratins, vegetable bakes, or even mac and cheese.
The good news? It’s much easier to make than it sounds.
A Short History of Béchamel
There are several theories about its origin.
One says Catherine de Medici brought it from Italy to the French court in the 16th century.
Another credits Francois Pierre de La Varenne, chef to King Louis XIV.
And then there’s Louis de Béchamel, a wealthy financier who supposedly gave the sauce its name.
Whoever really invented it – Béchamel has become a true kitchen essential all over the world.
How to Make Béchamel Sauce
Making a perfect white sauce isn’t hard at all – you just need to have everything ready before you start:
Butter, flour, milk, salt, pepper, and your best friend in this recipe – the whisk.
Because if there’s one rule when making Béchamel, it’s this: keep whisking.
- Melt the butter:
In a medium saucepan over low to medium heat. - Add the flour:
Stir with a whisk until smooth. Let it bubble for a moment but don’t let it brown. - Gradually add the milk:
Pour in a little at a time while whisking constantly until the sauce thickens. - Simmer:
Reduce the heat and let the sauce simmer gently for about 10 minutes to cook out the flour taste. - Season:
Add salt, white pepper, lemon juice and a hint of nutmeg.
If a few small lumps appear, just strain the sauce through a fine sieve – easy fix.
Béchamel sauce- a great sauce for every occasion
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 small pot, saucepan
- 1 whisk
- 1 scale
Ingredients
- 40 g butter
- 20 grams of flour
- 500 ml milk
- 1 generous pinch of salt
- white pepper
- 1 tsp lemon juice
- 1 pinch nutmeg
Instructions
- Melt the butter in a saucepan.40 g butter
- Add flour and stir until it starts to bubble slightly (but not brown).20 grams of flour
- Gradually whisk in the milk until smooth.500 ml milk
- bring to a gentle boil, then lower the heat and let simmer for 10 minutes.
- Season with salt, pepper, lemon juice and nutmeg.1 generous pinch of salt, 1 tsp lemon juice, 1 pinch nutmeg, white pepper
- Add a splash of white wine or stock for extra flavor if you like.
- Then season with a little wine or broth, depending on what you need the béchamel for.
Notes
So if you add 100 ml of stock, simply reduce the milk by 100 ml to keep the right balance and that perfect creamy texture.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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Tips for the Perfect Béchamel
- Whisk, whisk, whisk – it’s the key to a smooth sauce
- Use a large pot to keep it from sticking
- Let it simmer gently for a silky texture
- Add a splash of white wine or stock for extra depth of flavor
What to Make with Béchamel Sauce
This sauce is a true kitchen multitasker – and never boring.
Here are a few of my favorite ways to use it:
- Lasagna: gives the layers their signature creaminess
- Pancakes with cauliflower: soo good- and who can say no to breakfast for dinner?
- Boiled beef (Tafelspitz, an austrian classic): combine with broth, horseradish and apple sauce for a rich side
- Mac and cheese: the ultimate comfort food
Frequently Asked Questions
Why does my Béchamel sauce get lumpy?
f the milk is added too quickly or you stop whisking. Add the milk slowly and keep whisking until smooth.
Can I make Béchamel sauce ahead of time?
Yes, it keeps for 2–3 days in the fridge. Reheat gently and add a splash of milk to bring it back to the right texture.
How can I make vegan Béchamel sauce?
Use plant-based margarine instead of butter and soy, oat or almond milk instead of dairy milk.
Once you’ve mastered this classic French mother sauce, you’ll use it again and again – for pasta, vegetables or a comforting bake.
It’s simple, honest and creamy – just how I like it.
love,
Sabrina 💛
