Bechamel Sauce or White Sauce Recipe

You have probably been making a Bechamel or white sauce recipe without knowing it.  It’s a thick, creamy basic white sauce that is so versatile and used in so many dishes like mac and cheese, lasagna, chicken and fish.

I think if we all understood the “why” and “how” behind basic things like the 5 mother sauces, then cooking without a recipe would be a ton easier.  Until I wrote this post, I had never stopped to think how many of my recipes on this blog use a version of this bechamel sauce or white sauce recipe. It’s so easy and so versatile. 

This Is A Basic Recipe Everyone Should Know

When I had heard of bechamel sauce and the other classic French sauces it sounded so intimidating.  Like only classically trained chefs would use something like that.  Then you stop and think about just what these white sauce recipes are and how they are used all of the time in American cooking, especially in Southern cooking.

I think the biggest reason to use a bechamel sauce or white sauce recipe is to substitute for those 1960’s recipes that call for cream of anything soup.  It’s so incredibly easy to make, and fresher tasting and healthier to boot.

The idea for this recipe started from a dish that my husband ate in Italy this year.  It was a creamy,delicious lasagna that he ordered at a restaurant that sat on the top of a hill.  We sat on a beautiful outdoor patio overlooking Florence, just stunning.  Dave relished every bite so we had to ask the server what made the Italian lasagna so special.

She immediately blurted out that it was the bechamel sauce that the chef used.  She then went on to talk about her family’s recipe and how her grandmother always made lasagna like that.  Well, some of you may know where I’m going with this. 

Once I started researching lasagna with bechamel sauce it became apparent that traditional Italian lasagna is just that.  Fresh pasta noodles, bechamel sauce and slow cooked Bolognese sauce.  You can checkout my recipe for Italian Bolognese Lasagna here.  So just from devising a recipe for lasagna I came up with 3 posts.  One for bechamel sauce or white sauce recipe, Bolognese sauce recipe and finally the Italian Lasagna recipe.

How To Make Bechamel Sauce or White Sauce Recipe

You’ll find that the ingredients and the ratios for bechamel is pretty much the same, very typical of classic recipes anywhere.  But what I did find different is how it is made.

Some people call for cold milk, some room temperature milk and others for hot milk.  The hot milk is traditional and for a reason, it works best. After trying several recipes, over 10, I came up with my favorite ratio and best method for making a bechamel sauce or white sauce recipe.

Start by heating the milk over low heat until just before boiling.  Yes, this dirties another pan,and most of you know I use the least number of pans and dishes as possible.  But the hot milk results in a better consistency in your sauce than using the cold or room temperature milk.

Keep an eye on the milk as you don’t want it to boil, that’s why I heat it over low heat.  If the milk looks like its at that boiling point and your butter hasn’t completely melted yet, then just turn off the heat under the milk until you are ready to use it.

In another pan start melting the butter over medium to medium-low heat while the milk is warming. Cutting the butter into about teaspoon slices right into the pan will melt the butter quicker. 

When butter is melted, add the flour about a Tablespoon at a time, whisking constantly to prevent lumps. Stir until smooth, about 30 seconds to a minute.  Cooking the flour will thicken the sauce and takes the raw flour taste away.  Whisking constantly keeps it from being lumpy.

Now slowly add the hot milk to the melted butter and flour mixture.  I slowly pour about a half cup of milk at a time, whisking constantly.  After incorporating the first cup of milk, you should be able to slowly pour the other two cups in all together.  By taking it slow you will end up with no lumps and a better consistency.  Stir often. 

You want to continue cooking the bechamel sauce or white sauce recipe until it turns a nice, light golden color. This should only take about 5-6 minutes.  If after 5-6 minutes the golden color hasn’t started to show yet, then turn up the heat slightly and continue to cook another minute or two.

The sauce should coat the back of a spoon, then you know it’s ready.

Remove the bechamel sauce or white sauce recipe from the heat and add in the kosher salt and some grated nutmeg.  I always keep whole nutmegs around and grate directly into the pan with the microplane. Nutmeg will keep for years if you have the whole nut.  Most natural food stores will sell them in the bulk bins.

The sauce will thicken a bit as it cools.

What Do I Use The Bechamel Sauce or White Sauce For?

Our bechamel sauce or white sauce recipe is the base for so many dishes, most of which you will add cheese either to the sauce or on top of whatever you are using the sauce for.  If you add the cheese directly to the sauce then technically it’s known as a Mornay sauce, yet another of the classic French mother sauces.

Mac and Cheese – see our Stove top Mac and Cheese recipe.  Or just add your favorite melting cheese to the bechamel sauce and pour over cooked pasta.

Italian Bolognese Lasagna – a little labor intensive but what an incredible change from classic tomato heavy American lasagna.  See our Italian Bolognese Lasagna recipe here.

As A Topping For Vegetables, Chicken or Fish – You can simply pour the bechamel sauce or white sauce recipe over the cooked vegetable or protein.  It’s nice to add a freshly chopped herb on top, I’m partial to parsley. 

Most people prefer the addition of some cheese.  My go to cheese is to grate fresh Parmesan and/or additional mild cheese into the white sauce.

The white sauce poured over perfectly cooked salmon is so pretty and delicious.

As A Substitute For Cream Of Anything Soup – Oh my gosh!  There is no reason to pull out that dusty can of cream of soup in the back of your cupboard. It’s so easy to just make the bechamel sauce or white sauce recipe.  In 15 minutes you’ll have a magical ingredient that will take your recipe to new heights!

Classic American Chicken Pot Pie – use the bechamel sauce or white sauce recipe as a base for chicken pot pie.  Just add some vegetables like carrots and peas, top with frozen puff pastry and bake. Yummy.

Pizza – who says pizza always has red sauce.  Some of my favorite pizzas are “white pizzas”and use a bechamel sauce or white sauce recipe for the base.  Especially pizzas that involve chicken or vegetables.

Scalloped or Au Gratin Potatoes, Creamed Spinach or Creamed Chipped Beef – Wow, talk about 1960’s classics!

Substitutions For Bechamel Sauce or White Sauce Recipe

Milk – recipes call for whole milk.  I called for 2% because that’s usually what I have on hand.  Feel free to use whole milk, half & half or cream.  I wouldn’t use skim milk.  You can even use a plant-based “milk’ but it will impart a different flavor and consistency.

Nutmeg – it adds a really nice nuance to the sauce, but if you don’t care for the taste of nutmeg then just leave it out.  For some dishes this makes sense.  If you leave the nutmeg out it would be nice to add some fresh herbs like parsley or chives. Or sprinkle some cayenne (for heat) or paprika (just a hint of flavor)on the final dish for color.

Additions – some people like to add some acid like fresh lemon juice or white wine to make the flavor pop. Or add some sour cream for a tang and more creaminess.

Add Cheese – cheese makes everything taste great!  If you add cheese to a bechamel sauce or white sauce recipe then you’ve just made Mornay sauce.  In France the classic is to add half Gruyere and half Parmesan.  But if you are making mac and cheese you may want to use American cheese or grated cheddar.  Or make a mixture of your favorite cheeses.

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