Basic Bechamel Sauce

Basic Bechamel Sauce


"This is a quick and easy bechamel sauce."


40 m servings 139 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  1. 96 Ratings


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 mushroo...

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 turned out wonderful. Simple recipe and great results! I made it for a party of 2 with only one cup of milk and it thickened faster than I expected. Really watch it on the stove if you make...

Your patience will be rewarded with this one.

Wow, this is great. This is what I expect from a bechamel sauce recipe! I think the user who thought it was too water maybe didn't give it time to thicken up, because mine was perfect!

I thought this was a great recipe! I have made many attempts at making white sauce and this so far has been the best. The only thing I did was add 1/2 an Onion to it during the simmering part. I...

I found this bechamel sauce too watery.

This was a cinch to make. I stirred in fresh basil and grated parmesan to the sauce after cooking (did not add salt due to the parmesan and omitted the nutmeg). Tossed it with gnocci pasta, ch...