How to Make Classic Béchamel Sauce (White Sauce)

Béchamel Sauce is a creamy and versatile basic sauce made from milk, butter and flour. With a neutral and delicate flavor, it is one of the basic preparations of Italian cuisine,  mainly used to season lasagna and baked pasta.

Today we show you how to prepare in a few simple steps a perfect homemade béchamel, smooth and without lumps, to use as you prefer. To do this, you just need to prepare the roux by melting the butter and adding all the sifted flour, mixing until the butter and flour together become a hazelnut-colored mixture with a sticky consistency.

At this point, slowly pour in the milk, always continuing to mix, and let it cook on a low flame until you obtain a velvety sauce with the right density. For a more aromatic result, add a grating of nutmeg away from the stove.

What is Béchamel Sauce (White Sauce)?

Béchamel sauce, one of the five "mother sauces" of classical French cuisine, has a rich history that dates back to the 16th century. Its origins are often attributed to François de Béchamel, a French nobleman who was the steward to King Louis XIV, although the sauce itself likely existed in various forms before it was named after him. The sauce is essentially a white roux (butter and flour) mixed with milk, creating a creamy, smooth base. Its versatility made it a key ingredient in many French dishes, particularly in casseroles and gratins. Béchamel sauce was later spread across Europe, influencing various regional cuisines.

Many, however, agree that it was Caterina de' Medici who exported it to France from Tuscany, where it was known as salsa colla due to its extreme density.

In Italy, it became the base for the famous lasagna sauce, while in England, it evolved into a beloved sauce for fish and vegetables, often referred to as "white sauce." As French culinary influence expanded globally, variations of béchamel emerged in many countries. In Greece, a version called "besamel" is used in moussaka, while in Spain, a similar sauce is used in dishes like croquettes. These variations often include additional ingredients such as cheese, herbs, or spices, adapting the basic béchamel to local tastes.

Pro Tips for The Best Béchamel Sauce

• Use equal amounts of butter and flour (e.g., 2 tbsp butter, 2 tbsp flour).
• Melt butter over low to medium heat, then whisk in flour for 2-3 minutes until pale.
• Use a whisk to ensure a smooth, lump-free sauce.
• Let the sauce simmer for 5-7 minutes, stirring frequently until it thickens.
• If you notice lumps, strain the sauce for a smooth texture.
• Add more milk if it’s too thick; cook longer if too thin.
• If not using immediately, let it cool slightly and reheat with milk if it thickens too much.

Is Béchamel the Same as Alfredo Sauce?

Béchamel and Alfredo sauce are similar but not the same. Bechamel is a white sauce made with butter, flour, and milk, forming a creamy base. Alfredo sauce, on the other hand, is an Italian sauce typically made with butter, heavy cream, and Parmesan cheese, giving it a richer, cheesier flavor. While both are creamy, Alfredo is heavier and cheese-based, whereas béchamel is more neutral and can be used as a base for other sauces.

What About Lasagna Sauce, is It The Same?

Béchamel can be used as a component in lasagna, but it's not the same as "lasagna sauce." Traditional lasagna sauce often refers to a meat-based tomato sauce (like marinara with ground beef or sausage), while béchamel is a creamy, white sauce. In some lasagna recipes, béchamel is layered with the tomato sauce for added richness and creaminess, but they are distinct sauces with different flavor profiles.

What Are the Correct Ratios to Make Béchamel Sauce?

To adjust the doses, remember that the basic proportion is 10 g of flour and 10 g of butter for every 100 ml of milk used. In general, however, flour and butter must always have the same weight, while the amount of liquid can vary slightly depending on what you intend to prepare: the béchamel for lasagna, for example, must be quite liquid, so as to facilitate the cooking of the sheets, while if it is used as a filling it must be denser.

Why is My Béchamel Sauce so Soupy and Liquid?

Béchamel sauce might be too soupy if there isn’t enough flour to thicken it or if it hasn't been cooked long enough to allow the flour to absorb the liquid. Another common issue is adding too much milk too quickly or not simmering the sauce to allow it to reduce and thicken. To fix it, try simmering the sauce longer, adding a little more flour, or reducing the amount of liquid.

How Do I Prevent Lumps From Forming in My Béchamel Sauce?

To avoid lumps in béchamel sauce, make sure to whisk constantly while adding the milk to the roux (butter and flour mixture). It's also important to add the milk gradually, allowing it to incorporate smoothly before adding more. Using room temperature or slightly warmed milk can help prevent curdling, and ensuring the roux isn't too hot when you add the milk can also reduce lumping.

What Can I Do With Béchamel Sauce?

Béchamel sauce is versatile and can be used in a variety of dishes. You can use it as a base for other sauces (like Mornay, which adds cheese), pour it over vegetables, pasta, or meat, or layer it in casseroles like lasagna. It also works well in creamy soups, gratins, or as a binding sauce for dishes like macaroni and cheese.

Can I Make Béchamel Sauce in Advance?

Yes, you can! After preparing it, let it cool to room temperature, then store it in an airtight container in the fridge for up to 2-3 days. To reheat, warm it gently on the stove, whisking to smooth out any separation. If it's too thick after refrigeration, you can add a little milk to restore the desired consistency.

Does Béchamel Sauce Freeze Well?

Sure! After it cools, transfer it to an airtight container or freezer bag and freeze for up to 3 months. When you're ready to use it, thaw it in the fridge overnight and reheat gently on the stove, whisking to smooth out any separation. You may need to add a little milk to restore its creamy consistency.

How to Store Béchamel Sauce

To store leftover béchamel sauce, let it cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 2-3 days.

How to Make Béchamel Sauce

Collect the butter in a saucepan with a thick bottom.

Let it melt gently.

Then add the sifted flour to the melted butter, all at once.

Stir continuously with a whisk until you obtain a hazelnut-colored roux.

At this point pour in the cold milk.

Leave to cook, stirring continuously with a whisk, until you obtain a béchamel sauce of the right density.

At this point, add a pinch of salt and a grating of nutmeg away from the stove and mix carefully.

Transfer the béchamel sauce to a bowl and use it as you wish.

If you are not using it immediately, cover the béchamel with cling film in contact with the surface and put it in the fridge until needed.