Béchamel sauce is a simple French sauce made with butter, flour, and milk. It’s smooth, creamy, and comes together in about 10 minutes. You can use it in lasagna, pasta bakes, or any dish that needs a creamy base. It’s made with basic ingredients and is so easy that once you try it, you’ll never buy it ready-made again.
Published: October 16, 2025 by Pamela.
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Béchamel sauce is one of those base recipes that can be used in so many dishes. I make a béchamel lasagna, which we prefer over the ricotta kind because it’s creamier and blends perfectly with the sauce and pasta. It’s also great for pasta bakes, gratin dishes, moussaka, and even creamy casseroles. I use it in my lasagna recipe with my homemade bolognese, and it always turns out amazing!
Where to Use Béchamel Sauce in Cooking
Béchamel sauce is one of the most versatile sauces in cooking. You can use in lasagna, moussaka, mac and cheese, vegetable gratins, and creamy pasta bakes. You can also use it as a base for other sauces like cheese sauce or mornay sauce, which is a béchamel with grated cheese.
What you need to make Béchamel sauce
Ingredients to make béchamel are super easy to find and super simple!
- Butter: Use unsalted butter so you can control the salt level. You can use it straight from the fridge since you’re going to melt it in the pan. If you only have salted butter, skip adding extra salt at the end.
- Flour: All-purpose flour works best. It helps thicken the sauce and gives it that smooth, creamy texture.
- Milk: You can use all milk or mix milk with a bit of heavy cream for a richer, more gourmet béchamel. For example, use 1½ cups milk and ½ cup cream to make the sauce extra smooth and creamy without making it too heavy. Whole milk works best, but 2% milk also gives good results.
- Salt and pepper: Add these to taste once the sauce thickens.
- Nutmeg: Optional but traditional. A small pinch adds warmth and a subtle flavor that makes the sauce taste more balanced.
- Parmesan (optional): Once you turn off the heat, you can stir in about 1 tablespoon of grated parmesan for extra flavor. You can always add more if you like a stronger taste.
How to make Béchamel sauce
1. Melt the butter: Place a medium saucepan over medium heat and add the butter. Let it melt completely but don’t let it brown. You just want it melted.
2. Add the flour: Sprinkle the flour over the melted butter and whisk right away. Keep whisking for about a minute. The mixture will look thick and a bit grainy at first, that’s normal.
3. Add the milk: Pour in all the milk at once and start whisking immediately. Keep whisking until the mixture is smooth and starts to thicken, about 7 to 10 minutes. Keep whisking while the sauce cooks so it doesn’t burn or stick to the bottom of the pan.
4. Add seasonings: Lower the heat and add salt, pepper, and a pinch of nutmeg. Whisk again to combine.
5. Optional: Turn off the heat and add grated Parmesan cheese. Whisk so everything is combined and the sauce is ready to use. This is totally optional by the way!
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Frequently Asked Questions
Can I make béchamel sauce ahead of time?
Yes, you can make it a day or two in advance. Let it cool, then cover and store it in the fridge. When you’re ready to use it, warm it up over low heat and whisk in a splash of milk to bring back the creamy texture.
Can I use plant-based milk to make béchamel?
Yes, but choose one that’s unsweetened and neutral in flavor, like oat or soy milk. Avoid ones with vanilla or added sugar.
How long does béchamel sauce last in the fridge?
Keep it in an airtight container for up to 3 to 4 days. Reheat it on low heat and whisk in a bit of milk to refresh it.
Tips for a perfect béchamel:
- Whisk constantly to keep the sauce smooth and prevent it from sticking.
- Prepare your ingredients before starting, specially the milk, because once you add the flour it will take you roughly a minute before you quickly need to add the milk.
- Always cook the flour for about a minute before adding milk to remove the raw taste. Make sure to keep whisking so you don’t burn the roux.
- Keep everything on medium heat and be patient with the sauce, it will take between 7 to 10 minutes to be the right consistency. Make sure to keep whisking.
Related Recipes:
Pair this béchamel sauce recipe with my homemade lasagna and let me know your thoughts!
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Easy Béchamel Sauce Recipe
Ingredients
- 3 Tbsp Unsalted Butter
- 3 Tbsp Flour
- 2 Cups Milk
- ⅛ tsp Nutmeg
- ¼ tsp Salt
- Black Pepper (To Taste)
- 1 Tbsp Grated Parmesan (Optional – You can add more)
Instructions
- In a medium saucepan, melt the butter over medium heat. Don’t let it brown, just melt it until it starts to bubble lightly.
- Add the flour and whisk right away. Keep whisking for about a minute to cook out the raw flour taste. The mixture should look smooth and slightly thick.
- Pour in the milk all at once and whisk immediately. Keep whisking until smooth, then let it cook for about 5 to 7 minutes until it thickens and coats the back of a spoon.Season with salt, pepper, and a pinch of nutmeg. Mix for a few seconds and turn off the heat. If you like, add about a tablespoon of grated parmesan for extra flavor and whisk it in.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
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