Bechamel Sauce or White Sauce

Bechamel Sauce or White Sauce

  • Prep: 5 min
  • Cook Time: 10 min
  • Total: 15 min
  • Serving: Makes about 1-1/4 cups of sauce

Bechamel Sauce is a classic French white sauce known as the "Mother of all Sauces" because of its versatility. Used as a base sauce,  you can add other ingredients to Bechamel to create another sauce altogether.


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1-1/4 cups of milk, heated
  • Salt and pepper to taste
  • Pinch of nutmeg


  1. In a heavy saucepan over medium-high heat, melt the butter. Be sure to use a whisk for best results and add in the flour and cook, whisking constantly, until the paste cooks and bubbles slightly (be sure not to let it brown). In a separate saucepan over high heat, heat the milk until it almost reaches a boil. Add the hot milk slowly to the other mixture, constantly whisking, as the sauce thickens. Bring this mixture to a boil. Add the salt, pepper and nutmeg. Lower the heat and and cook, whisking, for another 2-3 minutes. Remove the mixture from the heat. This sauce can be stored in the refrigerator overnight before using.


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