Classic Bechamel Sauce

November 26, 2025

1

It’s easy to make a rich and creamy homemade bechamel sauce. This velvety sauce uses simple ingredients like flour, butter, milk, and seasonings.

Flavor: It has a smooth, creamy flavor with rich buttery warmth and a hint of nutmeg that makes any dish feel extra comforting.
Skill Level: A whisk and a pan are all you need to master making the blonde roux; everything else is just gravy!
Recommended Tools: If you don’t already have a good-quality whisk for sauces, now is the time to get one.

milk , flour , white pepper , nutmeg , butter and salt with labels to make Bechamel

Basic Bechamel Ingredients

Milk: Whole milk is your best bet for the fullest flavor. Non-dairy alternatives include oat milk, almond milk, and soy milk; however, the sauce may need more or less flour and whisking in Step 3.
Butter: Full-fat butter is needed to help brown the flour, creating that rich, toasty, nutty flavor. If using salted butter, reduce the salt.
Flour: White flour ensures the sauce stays silky smooth when the milk is whisked in. Other flours may make the Bechamel grainy.
Seasonings: White pepper is preferred (if you have it) to keep the sauce as visually clean as possible, but black pepper works just as well. Nutmeg is a must-have for Béchamel as it complements the rich and buttery flavors with a slight pinch of savory flavor.
Variations: Depending on the menu, Bechamel can be tweaked just a little bit to create an entirely new recipe! Use cayenne, smoked paprika, or even Old Bay seasoning instead of nutmeg.

adding flour to melted butter to make Bechamel

How to Make Bechamel Sauce

Cook flour in butter for 4 minutes.
Whisk the milk in stages, ensuring it’s smooth between each stage.
Bring to a boil while whisking until the sauce is thick and smooth.
Stir in seasonings.

Secrets to a Smooth and Silky Sauce

Room-temperature or slightly warmed milk will prevent a lumpy sauce. If you do get a few lumps, mix it in a blender.
If the sauce is too thick, whisk in more warmed milk to thin it.
The fastest way to thicken a thin sauce is to gently whisk in a slurry over medium heat.
Store cooled bechamel sauce in an airtight container with a piece of plastic wrap over the surface (to prevent a skin from forming) for up to 5 days, or freeze in a zippered bag for up to 3 months.
Reheat from cold or frozen on low heat, whisking until smooth again, and add warm milk if needed.

So Many Ways to Serve!

Layer it with pasta, meat, and cheese for a rich, creamy texture in lasagna recipes.
Stir in shredded cheese for the smoothest cheese sauce.
Pour over potatoes or veggies, top with breadcrumbs, and bake.
Moussaka or pastitsio? Use it as the creamy topping for these classic baked dishes.
Spoon over grilled chicken or fish and broil lightly.
Make a croque-monsieur. Spread on sandwiches before toasting for that café-style touch.

More Smooth and Silky Sauces

Did you try this Bechamel Sauce recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Allow the milk to sit on the counter for 30 minutes or lightly warm it.
In a saucepan, melt butter over medium-low heat. Stir in the flour and cook, while whisking, for 4 minutes without browning.
Gradually whisk in a little bit of milk at a time, whisking until smooth after each addition. It will be thick and pasty at first.
Turn the heat to medium and bring the mixture to a boil. Keep at a low boil for 5 minutes, whisking often, until sauce is thick and creamy.
Stir in salt, white pepper, and a pinch of nutmeg.

Salted butter can be used, adjust seasoning to taste when adding salt.
1 cup of shredded cheese can be added after removing from the heat
To add classic flavor, warm the milk over very low heat with a bay leaf and ¼ of an onion for 20 minutes. Strain before using the milk. This is how I made it at culinary school; however, if adding other elements to the bechamel, such as cheese or using it for lasagna, I generally skip this step, as the flavor can get lost.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce

Cuisine French

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.