Basic Bechamel Sauce

Basic Bechamel Sauce


"This is a quick and easy bechamel sauce."

Ingredients 40 m {{adjustedServings}} servings 139 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
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Reviews 71

  1. 95 Ratings

Little Old Lady

Thanks for reminding me of the basic proportions of butter, flour, and milk. Can be seasoned 1000 ways to serve as a base for zillions of dishes. I use it instead of condensed cream of mushroom soup to bind casseroles when I don't want the mushroom taste. With a little nutmeg it is the "creamed" part of creamed spinach. It surrounds the main ingredients in chicken pot pie. It isn't much by itself--its glory is what you can do with it and the rich, comforting texture it gives to a dish, especially casseroles. I looked up the recipe for something to use to bind a salmon casserole, and of course I will add minced onion and seafood-friendly seasonings like Worcestershire to it. If it is too thin for your purpose, simply turn the heat down as low as possible (or put it in the top of a double boiler) and continue cooking and stirring until it thickens more, and/or add grated cheese. For the guy who found it didn't work for pastitsio, that is because the sauce traditionally used for that dish is not actually bechamel, but more of an unsweetened, soft egg & cheese custard. Unfortunately many recipes for moussaka and pastitsio incorrectly refer to the topping as bechamel simply because some flour is used in thickening the milk base (as is done in bechamel) before the egg and cheese are added.


This turned out perfectly but you have to be patient and cook it the recommended time. Next time, I might put in a little less salt.


I was comparing Bechamel Sauce Recipes and this is similar to the one I found on Food Network by Mario Batali which I've made before with the exception of an increase in the nutmeg by 1/4 tsp. This recipe is fabulous and I have added a splash of white wine as I used the sauce for Spinach Lasagna. Decreased the salt to 1 tsp. due to the parm and romano I used with the Ricotta in the filling. Wow and Excellent!!