White Sauce (Bechamel)
White sauce (bechamel) is one of the 5 French mother sauces. Creamy and smooth, it is the base for lasagnas, gratins, croquettes, and creamy pastas. Made with butter, flour, and milk, it is simple but requires attention to prevent lumps.
⏱️ Cooking Time: 10 minutes
🥘 Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon nutmeg
- Salt and white pepper to taste
👨🍳 How to Make
- 1
Heat milk (without boiling) and set aside.
- 2
Melt butter over medium heat in a saucepan.
- 3
Add flour and stir vigorously for 1-2 minutes (roux) until slightly golden.
- 4
Gradually add warm milk, stirring constantly with a whisk.
- 5
Continue stirring over medium heat until thickened (5-7 minutes).
- 6
Add nutmeg, salt, and pepper.
- 7
Sauce is ready when it coats the back of a spoon.
🔄 Cooking Variations
| Method | Time | Description | |
|---|---|---|---|
| Four cheese sauce | 12 min | Make bechamel and add Parmesan, gorgonzola, provolone, and mozzarella. Stir until melted. | |
| Mornay sauce | 12 min | Bechamel with melted gruyere and Parmesan cheese. Classic for gratins. |
💡 Tips
- ✦ Use warm milk (not cold) to prevent lumps - thermal shock causes clumping.
- ✦ Stir constantly with a whisk for a smooth sauce.
- ✦ If lumpy, use an immersion blender or strain through a sieve.
- ✦ For thinner sauce, use less flour. For thicker, use more.
🧠 Did You Know?
Bechamel is one of the 5 French mother sauces, from which dozens of other sauces derive.
The name honors Louis de Bechamel, steward to King Louis XIV of France in the 17th century.
🥗 Nutrition Info
A 100ml serving of white sauce contains about 120 kcal, 8g of carbohydrates, 4g of protein, and 8g of fat. Source of calcium from milk.