Homemade Béchamel Sauce

Name: Homemade Béchamel Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: France
Ingredients: 40 g of butter; 40 g of flour; 500 ml of whole milk; salt; 1 g of pepper

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Silky white sauce made from milk, butter and flour, used as a base for gratins, lasagna, croque-monsieur or vegetables. Smooth texture, mild and milky flavor, quick to make and budget-friendly.

Total time: 15 min
Prep: 5 min
Cook: 10 min
Difficulty: Easy
Per person: €0.30

By the CookinBreak team

Ingredients 5

servings

Estimated cost €1.20

Equipment

Saucepan
Whisk
Spatula
Kitchen scale
Measuring cup

Instructions

Tap a number to check off the step, and a time to start a timer.

Melt the butter over medium heat without browning.

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Add the flour and whisk for until you have a blond roux.

Gradually pour in the cold milk while whisking to prevent lumps.

Let thicken for , stirring constantly.

Season with salt and pepper and add the nutmeg if desired.

Remove from the heat when the texture is smooth and coats the back of a spoon.

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Nutrition facts

per serving · estimate

165kcal

Protein5 g12%
Carbs11 g27%
Fat11 g61%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

If your béchamel gets lumpy, blend it for 30 seconds with an immersion blender 🔧 or strain it through a fine-mesh sieve for a perfect texture ✨

Freezing : Can you freeze this recipe?

Not recommended

Milk tends to separate when thawed, altering the texture.

Storage : How long does it keep?

Keeps 3 days max in an airtight container in the fridge. Cover with plastic wrap pressed onto the surface to prevent a skin from forming.

Making ahead : Can you make it the day before?

Yes

It can be made the day before. Store in the fridge with plastic wrap pressed onto the surface.

Reheating : How do you reheat it?

Saucepan preferred: reheat gently over low heat, whisking with a little milk to restore the texture. Microwave possible, but whisk vigorously afterward.

Variations

Add a pinch of nutmeg.
Use it for gratins, lasagna or croque-monsieur.
Season with salt and pepper at the end.

Mistakes to avoid

Browning the roux: melt the butter without browning, for a blond roux.
Pouring in the milk all at once: add it gradually while whisking.
Stopping stirring: stir constantly for 6 to 8 minutes.

Frequently asked questions

How do you make a lump-free béchamel?

Melt the butter, add the flour and whisk 2 minutes for a blond roux, gradually pour in the cold milk while whisking, then let it thicken 6 to 8 minutes, stirring constantly.

What proportions for béchamel?

40 g of butter, 40 g of flour and 500 ml of whole milk, with salt, 1 g of pepper and optionally nutmeg.

How do you know when the béchamel is ready?

Remove from the heat when the texture is smooth and coats the back of a spoon, after 6 to 8 minutes of thickening while stirring, then season with salt, pepper and nutmeg if you like.

What is béchamel used for?

It is a silky white sauce base with a mild, milky flavor, used for gratins, lasagna, croque-monsieur or vegetables, and quick to make.