Bechamel Sauce

This simple, white sauce forms the base of many other sauces, such as: Cream Sauce – classic bechamel using heavy cream instead of milk Mornay – Made by enriching a standard bechamel with gruyere and parmesan cheese Cheddar Cheese Sauce – add cheddar cheese, mustard and Worcestershire sauce to standard bechamel sauce.

Bechamel Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 5

    tbsp unsalted butter

  • ¼

    cup all-purpose flour

  • 3

    cups whole milk

  • 1-2

    tsp sea salt

  • ½

    tsp freshly-grated nutmeg


1. To make the besciamella, heat a saucepan over medium heat and melt the butter. Once melted, add the flour to create a roux and stir until smooth. Cook for about 6 to 7 minutes, stirring frequently, until light-golden brown. 2. Meanwhile, in a separate pot, heat the milk to just under a boil. Once the roux has browned and the milk has heated, add the milk to the roux, about 1 cup at a time. Whisk constantly, until very smooth, bringing it back to a boil each time. Once all of the milk has been incorporated and the mixture has come back up to a gentle boil, turn the heat to low and let cook for about 10 minutes. Stir occasionally. The sauce should coat the back of a spoon, but still pour smoothly. Once done, remove from the heat and season with the salt and freshly-grated nutmeg.


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