Estimated reading time: 6 minutes
A basic white sauce is the foundation of so many recipes that we all love, yet not everyone is happy to make their own.
I'll show you how to make a French Béchamel sauce with easy, step by step instructions and my top tips, so that you can make your own with ease and ditch the jars and packets.
Best of all, I'll show you the sauce variations, so that you can make your favourites from scratch at home.
Bon appétit!
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About this sauce
Auguste Escoffier is the man who classified the French sauces that we still use today in many dishes that we eat regularly.
Originally there were four Mother sauces, but this was extended to five.
They are:
- Béchamel
- Velouté
- Espagnole
- Tomato
- Mayonnaise
All of these sauces have variations, known as Daughter sauces. For example, Hollandaise is the Daughter sauce of mayonnaise, to which lemon juice is added. To complicate things further, the addition of chopped tarragon makes Béarnaise, which is the daughter of Hollandaise!
Béchamel is more commonly known as a basic white sauce, which is made by starting with a roux, similar to a Velouté sauce.
What are the ingredients?
The ingredients for a white sauce are very simple and you are very likely to have them to hand all the time.
You will need:
- milk - whole milk for extra creaminess, but I always use semi skimmed and it's still delicious
- butter - salted is fine, but just taste the sauce at the end before seasoning
- flour - plain or all purpose flour, nothing fancy
- seasoning - flaked sea salt and freshly ground black pepper if you have it
- nutmeg - optional, but tastes delicious if you are using this as a white sauce on its own
How to make the sauce with a roux
Heat the milk in a saucepan, over a medium heat, until it comes to a simmer.
Turn off the heat and transfer the milk to a jug.
Add the butter to the pan and heat until melted.
Tip in the flour and stir to combine.
Keep stirring for a minute. This is to make sure that the flour is cooked. If you skip this stage the sauce will have a floury taste.
This is the roux base of the sauce.
Now add about a quarter of the milk to the pan, stirring all the time.
To start with you will have milk with a paste running through it and you might think there is a problem. Don't panic as this is normal.
Keep stirring and it should come together into a smooth thick sauce quickly.
If the sauce is coming to a simmer and not becoming a smooth mixture, take it straight off the heat and continue to stir. At this point you can use a whisk vigorously to break up anything solid that is left.
Stir in the rest of the milk and cook for a further minute until the sauce is thick and glossy.
Taste the sauce before adding the seasoning and then grate over some nutmeg if liked.
The sauce is now ready for you to use in your dish.
Simple, yet delicious and there are so many things you can make with this!
Recipe FAQs
This is the perfect sauce for topping your lasagne. It's also great over vegetables, such as leeks, then topped with breadcrumbs and grilled or broiled.
It's a great basis for a simple pasta sauce - just stir in your favourite pesto and serve with pasta
There are four main variations, which are known as daughter sauces.
Mornay sauce - which is the addition of cheese, typically cheddar nowadays.
This is the basis for Mac and Cheese and Broccoli Cauliflower Cheese. This also great for a mixed vegetable bake. Cook your favourite vegetables, cover with the sauce and top with grated cheese before grilling. It's also the perfect base for a Fish Pie too.
Soubise sauce - finely chopped onions cooked in butter are added to the sauce. This sauce is traditionally served over meats and is particularly good with lamb. It's rich and buttery without the addition of cream.
Crème sauce - double or heavy cream is whisked into the sauce at the end of cooking to enrich it. This sauce is typically served with fish dishes.
Écossais sauce - hardboiled egg yolks are mashed and added to the sauce and the sauce is garnished with chopped egg. This is another sauce that is often served with fish. It may be in the origins of many fish pie recipes where chopped eggs are added to the sauce.
You can also try a different dish of lemon potatoes. Simply boil and slice potatoes then grate some lemon zest into the sauce and pour over the potatoes. It's really good!
You can keep this in the fridge for a couple of days and simply reheat. However, I don't recommend freezing it as it has a tendency to separate on thawing.
Top tips
- If you are making this sauce to be served as it is, such as for lasagne, then you can add extra flavours to the milk, when heating. Try a bay leaf and a few peppercorns and leave to infuse in the warm milk. In France they also add herbs such as thyme or parsley or chopped shallots.
- You can skip straight to making the roux first, to avoid needing a jug for the milk, but you will need to stir the cold milk for longer while it thickens.
More French sauces to try
📋 Recipe
Basic White Sauce Béchamel
Ingredients
- 500 ml milk
- 50 g butter
- 50 g flour plain/all purpose
- seasoning to taste
- grated nutmeg optional
Instructions
- Heat the milk in a saucepan, over a medium heat, until it comes to a simmer.
- Turn off the heat and transfer the milk to a jug.
- Add the butter to the pan and heat until melted then tip in the flour and stir to combine.
- Keep stirring for a minute.
- Now add about a quarter of the milk to the pan, stirring all the time until it thickens.
- Stir in the rest of the milk and cook for a further minute.
- Season to taste and add nutmeg if you like.
Notes
- If you are making this sauce to be served as it is, such as for lasagne, then you can add extra flavours to the milk, when heating. Try a bay leaf and a few peppercorns and leave to infuse in the warm milk.
- You can skip straight to making the roux first, to avoid needing a jug for the milk, but you will need to stir the cold milk for longer while it thickens.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Chichi
Love your step by step tutorial for making this delicious sauce. I can definitely attempt it with confidence.
Tania Pilcher | Fit Foodie Nutter
Such a great classic recipe. I love the addition of nutmeg there, never would have thought of it!
Vicky
A delicious sauce that has various uses! Love it! I think my family would love it with cooked vegetables!
Mahy
I love using white sauce in so many different recipes. Thanks so much for sharing such an easy version of it!
Beth Sachs
Such a useful and versatile recipe to have mastered.