Basic White Sauce

Easy bechamel sauce made without flour in a sauce pan with pepper.

Creamy white sauce is the perfect creamy base to so many other of your favourite sauces. A basic white sauce, known as a bechamel is a French classic. This is one of the most basic versions with only a few ingredients.

4.75 from 8 votes

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Prep Time: 2

Cook Time: 10

Total Time: 7

Servings: Servings

Author: Deborah Rainford

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.

Nutrition

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