Bechamel sauce

A classic creamy white sauce based on a white roux, ideal for pastas and casseroles.
Total Time: 20 minutes
Course: Main course, Starter
Cuisine: French
Keyword: Bechamel sauce, creamy, roux, White sauce
Servings: 4
Calories: 145kcal



  • Melt the butter in a medium saucepan over low to medium heat.
  • Add the flour and stir constantly for 2 minutes to make a clear roux.
  • Gradually pour in the milk while stirring constantly. This prevents lumps.
  • Keep stirring until the sauce thickens and sticks to the back of a spoon.
  • Season with salt, pepper and a pinch of nutmeg.
  • Remove from heat and use immediately or store in the refrigerator with a piece of plastic wrap directly on the surface of the sauce to prevent skinning.


Calories: 145kcal

  • Flour vs butter Ratio: In our preparation, the ratio of flour to butter is the same. This may vary all the time. Note too little flour results in a greasier cream. Too much flour more easily leads to clumps in the sauce.
  • Roux vs. Roux Milk Ratio: For our preparation, we used a ratio of 25 grams of butter, 25 grams of flour (together they form the roux) and 500 ml of milk. This gives a medium-thick Béchamel sauce. Depending on the desired end result, you can adjust this ratio. A thicker sauce requires more roux in proportion to the milk, while a thinner sauce requires less roux.
  • It is important to remember that a hot roux expects cold milk (or vice versa). This helps prevent clumps and makes for a smooth sauce.
  • If the sauce is too thick, you can add some extra milk to achieve the desired consistency.

Derived sauces from Béchamel sauce:

  • Mornay sauce: With grated cheese.
  • Cheese sauce: With processed cheese and sometimes mustard or Worcestershire sauce.
  • Cream sauce: With cream.
  • Mustard sauce: With mustard.
  • Aurora sauce: With tomato paste.
  • Nantua sauce: With lobster butter.
  • Mushroom sauce: With mushrooms.
  • Parsley sauce: With chopped parsley.

Our recipes for white sauces

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