Learn how to make bechamel sauce the super easy way. It’s a simple sauce, but adds so much depth and umami to your dishes!
If you’ve ever wondered how to make bechamel sauce, you’re in the right kitchen. This is the simple white sauce that turns weeknight pasta glossy, anchors lasagna, and simply lifts dishes with umami goodness.
What is Bechamel Sauce?
So what is bechamel sauce? Bechamel, or béchamel, sauce is the classic “white sauce” you make by whisking warm milk into a blond roux. It’s one of the mother sauces of French cuisine!
Béchamel, pronounced bay-shuh-mel, comes from a French businessman from the 17th-century – Louis de Béchamel. He isn’t the inventor of the sauce, but it was named after him!
Key Elements Of This Recipe
- Unsalted Butter: Butter has such rich flavor and aroma when cooked. It’s the key fat that goes into our blond roux today.
- Whole Milk: Warm milk is a key ingredient on how to make a bechamel sauce. This is what turns a blond roux into a bechamel sauce.
The Ingredients for Bechamel Sauce
- 3 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- Salt to taste
- White pepper to taste (black pepper is OK too)
- Ground nutmeg to taste (optional)
The Equipment Needed
- Wooden spatula or Silicone spatula
- Whisk
- Small saucepan (for heating milk)
- Medium saucepan
How to Make Bechamel Sauce
Heat the Milk
In a small saucepan and gently heat the milk until steaming. Keep warm.
Pro Tip: If you want to go the fancy route, check out our fancy Bechamel Sauce Recipe and learn how to create an onion pique.
Make the Roux
Melt butter over medium heat in a medium saucepan.
Once the butter has melted, whisk in flour – a little at a time. Whisking constantly, cook the mixture for about 3-4 minutes until lightly blond. You’ve created a roux!
Putting It All Together
Whisk in the warmed milk to the roux. Be sure to add milk to the roux in 3-4 additions, whisking it into the roux before the next.
Once all the milk is in, continue to cook the mixture – bringing it to a gentle bubble, whisking constantly. Then, reduce the heat to simmer the mixture for 3-5 minutes until glossy. The sauce is done when it coats the back of a spoon.
Whisk in salt and white pepper to taste.
Pro Tip: Add a whisper of ground nutmeg for added fanciness!
That’s it! Such a simple sauce that adds so much depth and umami to your dishes!
Tips for the Best Bechamel Sauce
Here are some tips I’ve learned while experimenting with how to make the perfect bechamel sauce.
- To avoid lumps, use warm milk and warm roux. This is crucial!
- But, if you somehow end up with a lumpy bechamel, simply use a fine sieve to get the lumps out.
- You can go fancy with bechamel sauce too – check out our Bechamel Sauce Recipe on how. I highlight recommend it because it adds tenfold the umami with just a tad more effort.
How to Store Bechamel Sauce
Yes, you can store bechamel sauce! Just press parchment paper or wax paper directly onto the surface of the sauce and refrigerate (up to 4 days).
To rewarm, place back in saucepan and add a splash of milk, whisking to restore the silky consistency. Keep in mind that freezing bechamel is not ideal. If you end up freezing, add a bit more milk to get the consistency back.
If you liked this recipe, you’ll love these too:
Ingredients
- 3 Tbsp Unsalted butter
- 1/4 cup All-purpose flour
- 2 cups Whole milk, warmed
- Salt, to taste
- White pepper, to taste
- 1 pinch Ground nutmeg, optional
Instructions
Heat the Milk
- In a small saucepan and gently heat the milk until steaming. Keep warm.
- Pro Tip: If you want to go the fancy route, check out our fancy Bechamel Sauce Recipe and learn how to create an onion pique.
Make the Roux
- Melt butter over medium heat in a medium saucepan.
- Once the butter has melted, whisk in flour – a little at a time. Whisking constantly, cook the mixture for about 3-4 minutes until lightly blond. You've created a roux!
Putting It All Together
- Whisk in the warmed milk to the roux. Be sure to add milk to the roux in 3-4 additions, whisking it into the roux before the next.
- Once all the milk is in, continue to cook the mixture – bringing it to a gentle bubble, whisking constantly. Then, reduce the heat to simmer the mixture for 3-5 minutes until glossy. The sauce is done when it coats the back of a spoon.
- Then, reduce the heat to simmer the mixture for 3-5 minutes until glossy. The sauce is done when it coats the back of a spoon.
- Whisk in salt and white pepper to taste.
- Pro Tip: Add a whisper of ground nutmeg for added fanciness!
Nutrition
*Nutritional information is just an estimate derived by an online calculation tool.
FAQ
What is bechamel sauce?
Bechamel, or béchamel, sauce is the classic “white sauce” you make by whisking warm milk into a blond roux. It’s one of the mother sauces of French cuisine!
How to make bechamel sauce?
Bechamel sauce is made by adding warmed milk to a blond roux. First, make a blond roux out of butter and flour, then add warm milk to it!
How do you pronounce bechamel?
Béchamel, pronounced bay-shuh-mel, comes from a French businessman from the 17th-century – Louis de Béchamel. He isn’t the inventor of the bechamel sauce, but the sauce was named after him!
Thomas
Thanks for the simple breakdown.
Umamiologist
Anytime! And try our fancy Bechamel Sauce Recipe too.