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What is Bechamel Sauce?
Béchamel sauce, often referred to as the “mother sauce” in French cuisine, is a fundamental skill every home cook can master. This white, creamy, versatile sauce serves as the canvas for a wide range of dishes, from luscious lasagna to velvety macaroni and cheese. I’d like to show you how to make bechamel sauce and give you some ideas on using it as a base in your weekly cooking.
A Brief Dip into Bechamel Sauce History
Before we dive into the kitchen, let’s take a moment to appreciate the rich history of bechamel sauce. Originating from 17th-century France, this creamy sauce is named after the French Marquis Louis Béchamel. It swiftly became a cornerstone of classic French cuisine and eventually made its way into kitchens worldwide. Its enduring popularity lies in its simplicity and ability to build flavors of countless sauces and dishes.
How To Guide to Making Bechamel
Ingredients and the Art of Roux
Creating béchamel sauce requires just a handful of basic ingredients: butter, flour, and milk. You will also need a stovetop, saucepan, and a whisk. The magic begins with a roux, a mixture of equal parts butter and flour. In a saucepan over medium-low heat, melt the butter until it froths gently. Then, add the flour, whisking continuously to create a smooth paste. Allow this roux to cook for a minute or two, letting it develop a subtle golden color.
The amount of roux per milk depends on the use of the sauce. Thick versions, used for lasagna or soufflé recipes will call for more roux per milk, whereas bechamel-based soups will require much less. Know where you want the sauce to go. If you want to make various derivatives of the sauce after you make it, think about making a medium-thick sauce and then thinning it if needed. Our recipe below is for a medium-thick béchamel sauce.

Whisking in the Liquid
Now, it’s time to introduce the liquid component—typically milk, but sometimes cream or a combination of both. It’s best to start with warm or room-temperature milk. Gradually pour in the milk 1/2 cup at a time, whisking the roux vigorously as you do. This process ensures a lump-free sauce. Continue to whisk until the mixture thickens and reaches a velvety consistency. Be patient; this step may take around 10-15 minutes. Your bechamel sauce should smoothly coat the back of a spoon.



Seasoning and Flavor Enhancements
Béchamel is a blank canvas. Season it with a pinch of salt, a dash of freshly ground black pepper, a big pinch of mustard powder, and a hint of nutmeg for depth and complexity. This basic béchamel is incredibly versatile, ready to serve as a base for many dishes.
How to Customize Bechamel Sauce for Your Culinary Creations
One of the joys of mastering béchamel sauce is the ability to customize it to suit different recipes. Use a thick bechamel for gratin-type dishes. A classic gratin includes blanched sliced vegetables layered in a baking dish, covered with béchamel and perhaps cheese/breadcrumbs. Bake until a brown crust forms on the surface. For a classic macaroni and cheese, blend generous handfuls of sharp cheddar cheese into the sauce until it melts into a luscious cheese sauce. For a lasagna, layer it between sheets of pasta, meaty Bolognese sauce, and grated Parmesan and bake for 30 minutes at 350 degrees Fahrenheit for a decadent masterpiece. A thinner bechamel can be used for soups or sauces.


Bechamel Sauce Tips
Make sure to start slow and with small amounts when adding the liquid to the roux so that you do not end up with lumps. It’s a good idea to use your whisk or a wooden spoon to occasionally rub around the bottom and corners of the saucepan to prevent the sauce from scalding. If your béchamel sauce ends up too thin, continue to cook and whisk it until it thickens. On the other hand, if it becomes too thick, add a little more milk and whisk until it reaches the desired consistency. Béchamel sauce is forgiving and can be adjusted to your liking. Stir the bechamel as it cools to prevent skin from forming on the surface.
The Culinary Journey Continues
I hope you’re ready to experiment with different variations, explore recipes, and discover all the possibilities this foundational sauce offers. Whether creating a comforting bowl of mac and cheese or a sumptuous lasagna, béchamel sauce is your trusted ally in the kitchen.

Béchamel Sauce
Equipment
Ingredients
- 1 liter milk 1 quart
- 60 milliliter butter 2 oz
- 60 grams all-purpose flour 1/4 cup
- Seasonings to taste (pinches of salt, pepper/white pepper, mustard powder, freshly grated nutmeg)
Instructions
Roux
- Bring milk to room temperature or warm the milk (simmer in a saucepan, whisking it keep skin from forming).1 liter milk
- In a 2-quart saucepan on medium-low, gently melt the butter and add the flour.60 milliliter butter, 60 grams all-purpose flour
- Stir the roux for about 2 minutes until the flour has a toasty smell.
- Turn the heat down to low to cool slightly.
Sauce
- Whisk vigorously 1/2 cup (120ml/4 ounces) milk into the roux until incorporated into a paste.
- Keep adding milk a little at a time to incorporate the milk while whisking to keep lumps from forming.
- Bring the sauce up to a simmer by increasing the heat to medium.
- After you achieve a slow simmer, turn down the heat and gently cook the sauce for 20-30 minutes while skimming off any skin that forms.
- When the sauce thickens (coating the back of a spoon) and the starchy taste is cooked out, add seasonings and taste.Seasonings to taste (pinches of salt, pepper/white pepper, mustard powder, freshly grated nutmeg)
- Turn off the heat and allow the sauce to cool, stirring during the cooling process to prevent a skin from forming on the surface.
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