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Creamy béchamel sauce recipe in a white bowl with a wooden spoon, topped with fresh herbs and black pepper.

Béchamel Sauce Recipe

A foolproof béchamel sauce recipe perfected over 150+ test batches, designed to deliver silky-smooth, restaurant-quality results every time. With precise temperature control, whisking techniques, and a few clever secrets, this versatile French white sauce becomes the cornerstone for countless dishes.
5 from 1 vote
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Course: Base Recipe, Sauce
Cuisine: European, French
Keyword: 1 litre béchamel sauce recipe, Béchamel sauce recipe easy, Béchamel sauce recipe for lasagna, Bechamel sauce recipe for pasta, Best béchamel sauce recipe, Simple béchamel sauce recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 140kcal
Cost: $4

Equipment

  • 1 Saucepan (3-quart, heavy-bottom) (Ensures even heating)
  • 1 Balloon Whisk (Prevents lumps, keeps sauce silky)
  • 1 Fine mesh strainer (Use if lumps appear)
  • 1 Instant-read thermometer (Controls roux & milk temperature)

Ingredients

  • 4 tablespoon Unsalted European butter - High-fat butter gives richer flavor
  • 4 tablespoon All-purpose flour - Unbleached flour thickens better
  • 2 cups Whole milk warmed to 140°F - Full-fat for creaminess
  • 1 teaspoon Fine sea salt to taste - Add gradually
  • ¼ teaspoon White pepper - Adjust to preference
  • 3–4 pinch Fresh nutmeg - microplane grates

Optional Enhancements

  • 2 tablespoon Parmesan grated - For mornay variation
  • 1 Bay leaf - Simmer for subtle flavor
  • 1 small Shallot minced - Adds depth
  • ¼ cup Heavy cream - Extra richness

Instructions

  • Gently melt butter over medium-low heat without browning
    Mixing flour and melted butter in a glass bowl with a whisk to start the roux foundation.
  • Add flour and whisk until smooth with nutty aroma
    Cooking roux in a pan, butter and flour whisked together into a golden-brown base for béchamel sauce.
  • Heat milk separately to 140°F before incorporating gradually
    Cubes of butter melting and bubbling in a pan, the first step in making béchamel sauce.
  • Slowly add warm milk in portions while whisking constantly
    Whisking béchamel sauce in a saucepan on a marble surface, sauce smooth and slightly thickened.
  • Adjust thickness, add salt, pepper, and nutmeg to taste
    Béchamel sauce in a ceramic bowl with a whisk, dusted with ground nutmeg, surrounded by whole nutmeg and milk jar.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 80g | Calories: 140kcal (7%) | Carbohydrates: 7g (2%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 30mg (10%) | Sodium: 150mg (7%) | Potassium: 120mg (3%) | Sugar: 5g (6%) | Vitamin A: 400IU (8%) | Calcium: 100mg (10%) | Iron: 0.5mg (3%)
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