This smooth, beginner-friendly bechamel sauce is easy to make, even if you have never made a white sauce before. Made with only butter, flour, and milk, this tested, foolproof bechamel sauce recipe is a classic ‘mother sauce’ ecery cook should master.
I was once intimidated by this foundational classic French sauce. However, I realised that it’s easier to make than I thought. Relying on simple ingredients, a good whisk, and after mastering the basic sauce, I have tweaked it here and there for various recipes, and you can too.
I’ll show you how to make bechamel sauce and share tips on some common bechamel problems, such as avoiding lumps to get the perfect consistency every time.
Why This Recipe Works
- Child and beginner-friendly recipe with simple ingredients
- Suitable for lasagna, gratin, and pasta bake recipes
- Uses a classic flour-to-butter ratio for a stable roux
Ingredients You Will Need for Bechamel Sauce
Unsalted butter: Why unsalted? so that you can have control of the saltiness in the sauce.
Plain flour: Go for regular flour used for cookies and cakes; all-purpose flour works too.
Milk: Use full-fat milk
How to Make Bechamel Sauce
Melt the butter on low heat then toss in the flour and quickly stir/whisk to create what looks like a lump-free paste.
Pour in the milk as you whisk to combine. Add salt, nutmeg, and some black pepper to taste then let it thicken over low heat as you patiently stir.
It should be ready in about 6 minutes, or let it thicken until it gets to the consistency that you need for the recipe you are making.
Troubleshooting Common Bechamel Sauce Problems
Why is My Bechamel Sauce Lumpy?
Bechamel sauce will form lumps when milk is added too quickly or before the roux is mixed properly.
How Thick Should Bechamel Sauce be?
The ideal consistency depends on how you plan to use the sauce. A bechamel sauce for lasagna should be lighter than a bechamel sauce for potato gratin.
Make-Ahead, Storage, and Freezing Tips
How Can You Make Bechamel Sauce Ahead of Time?
Yes, bechamel sauce can be made up to 3 days ahead and stored in the fridge. This is quite helpful, particularly in recipes such as lasagna, other pasta baked dishes, or gratin, which can be frozen for busy weeknight meals.
How to Store Bechamel Sauce
To store unused bechamel sauce, cover it with cling film to avoid skin forming on top. If a skin does form, use a spoon or spatula to scoop it off.
Can You Freeze Bechamel Sauce?
You can freeze bechamel sauce, though it may separate slightly after thawing. To fix this, whisk while reheating it to restore the smooth consistency.
Recipes That Use Bechamel Sauce
Once you have mastered how to make this easy bechamel sauce, you can use it in a variety of comforting dishes such as:
Bechamel Sauce for Lasagna
Mouthwatering beef lasagna layered with fresh homemade sheets, a rich bolognese sauce, silky bechamel sauce, and mozzarella. A classic Italian ultimate comfort food, perfect for family dinners and make ahead meals.
Bechamel Sauce for Gratin: Cheesy Broccoli and Potato Gratin
In the mood for a cheesy broccoli and potato gratin? This is a tried-and-tested family favourite made with potatoes, broccoli florets, an easy bechamel sauce, and plenty of cheese! A wonderful side dish for the holidays or cozy dinners.
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Beginner-friendly bechamel sauce
(+21 rating, 5 votes)
Loading...A French 'mother sauce' made with milk and a roux whisked over low heat to a thick and silky smooth consistency.
Ingredients
- 55g unsalted butter (3.8 tablespoons)
- 50g plain flour (1/4 cup)
- 500ml full-fat milk (1 3/4 cups)
- 1/2 teaspoon salt
- Black pepper (optional)
- Pinch of Nutmeg (optional)
Instructions
Melt the butter on low heat then toss in the flour and quickly stir/whisk to create what looks like a lump-free paste.
Pour in the milk as you whisk to combine. Add salt, nutmeg, and some black pepper to taste then let it thicken over low heat as you patiently stir. (taste to make sure the sauce is well seasoned)
It should be ready in about 6 minutes or let it thicken until it gets to the consistency that you need for the recipe you are making.
If not using the bechamel sauce immediately, cover with cling film to avoid a skin forming on top.
And that's it, you're done! Now use that bechamel sauce to make my cheesy broccoli & potato gratin or beef lasagna.
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