The BEST 3 Ingredient White Sauce (Béchamel)
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This white sauce recipe, also known as bechamel sauce, is a French classic. This creamy sauce elevates lasagna and pasta dishes and is surprisingly easy to make in under 20 minutes.
Bechamel (or white sauce) is incredibly versatile and pairs great with sauces like this pomodoro sauce or this roasted red pepper sauce. The combination is perfect for use in this one-pan lasagna recipe.
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⭐️ Why You'll Love This Recipe
- Incredibly Versatile: Can be used in everything from lasagna and mac and cheese to creamy pasta.
- Simple Ingredients: Made with pantry staples like milk, flour, and butter.
- Smooth and Creamy: The final product is irresistibly rich and smooth.
🧾 Ingredient notes
- Milk: The base of the sauce, creating its creamy texture. Whole milk is recommended for a richer sauce.
- Butter: Provides richness and helps form the roux. Always opt for unsalted.
- Flour: Thickens the sauce. All-purpose flour works best.
- Salt and white Pepper: add seasoning without altering the color. *I often use black pepper when using this sauce in lasagna because it doesn't affect the appearance.
- Nutmeg: A pinch adds a subtle, aromatic layer to the sauce.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Step By Step
- Create the Roux: Melt butter in the saucepan over medium heat. Stir in flour to form a light roux.
- Special Tip: Avoid browning the flour to keep the sauce white.
- Add Milk: Lower the heat and gradually add milk while whisking.
- Special Tip: Warm your milk beforehand for smoother incorporation.
- Stir and Simmer: Continue to stir until the sauce thickens.
- Special Tip: Sauce is ready when it coats the back of a wooden spoon.
- Season: Add salt, white pepper, and a pinch of nutmeg.
- Special Tip: Add seasonings gradually and taste as you go.
📖 Substitutions & Variations
- Cheese Sauce: Add grated Parmigiano Reggiano to turn it into a Mornay sauce.
- Mustard Bechamel: Incorporate a spoonful of mustard for a zesty kick.
- White Onion Sauce - Add nutmeg and a Tablespoon on minced onion.
- Mornay Sauce - Add ½ cup of gruyere, swiss or similar cheese.
- Veloute - Leave out the milk and replace with vegetable or chicken stock.
- Curry Sauce - Add curry powder to taste.
Using Cornstarch for a Gluten-Free Bechamel
Cornstarch is an excellent alternative if you're aiming for a gluten-free bechamel or want to avoid using flour. This also works well if you're lactose intolerant and using lactose-free milk, which can be less forgiving with a flour-based roux.
To use cornstarch:
- Adjust Quantities: Typically, you'll need half the amount of cornstarch as you would flour. For this recipe, that means 2 tablespoons of cornstarch.
- Prepare a Slurry: Instead of making a roux, mix the cornstarch with a small amount of cold milk to form a smooth paste, known as a slurry.
- Combine with Warm Milk: Stir continuously to combine the slurry with the remaining warm milk. This ensures a lump-free sauce.
- Lower Fat Content: When using cornstarch, you'll only need butter for flavor, so you can cut the amount in half.
- Quick Cooking: Cornstarch thickens quickly and at a lower temperature than flour, so keep an eye on your sauce to prevent it from becoming too thick.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 5 days.
- Reheat: Reheat on low heat, adding a splash of milk to regain smoothness.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Gradual Addition of Milk: Add milk gradually to the roux, whisking continuously to prevent lumps. Warm milk helps achieve a smooth consistency.
- Low and Slow Cooking: Cook the sauce on low to medium-low heat. A slow simmer prevents burning and ensures a creamy texture.
- Proper Seasoning: Season with salt, white pepper, and a pinch of nutmeg. Taste and adjust before finishing to ensure a well-balanced sauce.
❓FAQ
Yes. You absolutely can. Your method would differ slightly, though. When you use cornstarch you will follow this particular order:
Melt butter
Add ¾ cup of milk to the pan.
Mix the remaining ¼ cup of milk with 1 Tablespoons of cornstarch.
Add the milk pan and bring to a boil while whisking continuously.
If you get lumps in your bechamel the best way to get rid of them is to take the pan off the heat and whisk vigourously. It helps to avoid lumps to add your milk while the roux is off the heat and add it slowly while whisking continuously.
If you get lumps in your bechamel the best way to get rid of them is to take the pan off the heat and whisk vigorously. It helps to avoid lumps to add your milk while the roux is off the heat and add it slowly while whisking continuously.
Yes, bechamel sauce can serve as a base for creamy soups like potato, mushroom, or clam chowder. Simply thin the sauce with more milk or broth and add your choice of ingredients.
Easy recipes for using classic white (bechamel) sauce:
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Basic White Sauce
Ingredients
- 2 cups whole milk
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ¼ teaspoon salt, adjust to taste
- ⅛ teaspoon white pepper, adjust to taste
- A pinch of ground nutmeg, optional
Instructions
Prepare the Milk
- In a small saucepan, gently warm the milk over low heat. Do not bring it to a boil.
Make the Roux
- In a separate, medium-sized saucepan, melt the unsalted butter over medium heat.
- Add the all-purpose flour to the melted butter, whisking constantly to form a smooth paste. This is your roux. Cook for 1-2 minutes, taking care not to let it brown.
Combine and Cook
- Gradually add the warm milk to the roux, whisking continuously to prevent lumps from forming.
- Continue to cook over medium-low heat, stirring often, until the sauce thickens to your desired consistency. This should take about 5-7 minutes.
Season the Sauce
- Stir in the salt, white pepper, and optional nutmeg. Taste and adjust the seasoning as needed.
Notes
- Substituting Milk: You can use 2% or skim milk for a lighter sauce, but the texture may be less creamy.
- Gluten-Free Option: For a gluten-free bechamel, use gluten-free flour or cornstarch in place of all-purpose flour.
- Storing: If you're making the sauce ahead of time, store it in an airtight container in the refrigerator for up to two days. Reheat over low heat, whisking well to restore the original texture.
I really love this recipe, and this sauce! Came together perfectly and was perfect in my lasagne. Thank you!
So happy you loved this recipe. And thank you for taking the time to leave a comment. It's so appreciated! 🙂
Easy and turned out perfect. Adding warm milk really helps!
So happy you loved it! Little tips and tricks can make such a big difference! 🙂
I have been making this recipe for many years, passed down from my mom. We were from the east coast of Canada where fresh fish is a main staple. We double this recipe (sans nutmeg) and after thickened, add 4 (or more or fewer as desired) hard boiled, chopped eggs. This sauce is poured over baked or fried fish and boiled potatoes. So, so yummy!
I'm with you, I would never buy the jar stuff when you can make a delicious bechamel sauce in minutes. Bookmarking your page for the variations you share. Pinning too! Thank you!
Thanks so much Sandra! Much appreciated!
Love how adaptable this simple recipe is to suit personal preferences. The curry version and a fresh herb sauce are totally calling my name!
Thanks so much Samantha!
Sometimes the most simple recipes are the most trickiest ones 🙂