Easy French Béchamel Sauce (Recipe)

Enjoy cooking with this easy homemade béchamel sauce recipe to top any dish, like pasta, chicken, vegetables, etc. With drinks, accompaniments, and more.
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This Recipe includes

flour All purpose flour
butter Butter
nutmeg Nutmeg
Milk Milk
salt and pepper Salt and pepper

Why we love it

If you enjoy French cuisine, you may have noticed that the béchamel sauce is the foundation for many classic French dishes that we love today. A classic white sauce, the béchamel is a thickened with milk, butter, flour, and at times, herb seasonings.

As one of the 5 classic French mother sauces, it is used in many different dishes. It’s an essential element of many gratins and casseroles, and you’ll also find it finished with a variety white meats and vegetables.

It was invented based on an older cream-based by François Pierre de La Varenne, a chef de cuisine of the Marquis d’Uxelles, in the 17th century. The chef dedicated it to a guest named Louis Béchameil, Marquis de Nointel, as was the custom of flattering nobility at the time.

Making your own French bechamel sauce doesn’t have to be difficult. I know it sounds fancy and all, but the béchamel is actually very simple to make at home, and tastes better than store-bought variety that has artificial preservatives added to it.

The sauce is made from a roux (butter and flour blended together) and milk. I promise you after you try this homemade béchamel sauce recipe, you’ll never go back to the ready-made stuff again.

Mother Sauce, White Sauce, and Other Sauces

Béchamel sauce is sometimes called White Sauce in English cookbooks. Both are made from all-purpose flour, butter, and milk.  As a mother sauce, béchamel has several daughter sauces like:

  • Mornay: béchamel with onion, cloves, Gruyère cheese, and Parmesan
  • Soubise: béchamel with butter and caramelized onions
  • Nantua: béchamel with shrimp, butter, and heavy cream

White sauce should not be confused with the French beurre blanc sauce which literally translates to “Butter White”. To compare the two:

  • Béchamel: sauce made from butter, flour and milk.
  • Buerre blanc: sauce made from butter, vinegar or white wine, and shallots.

Other creamy sauces that are somewhat similar like mayonnaise, aioli, hollandaise and béarnaise are made with egg yolks.

What to serve béchamel sauce with?

You can use béchamel sauce almost any sort of dish, from pasta bakes and lasagna, to baked chicken. It can also go directly on cooked or steamed vegetables like spinach, cauliflower or broccoli.

Certain French dishes like the quenellesgratin potatoescoquilles st jacques, and creamy chicken blanquette are also regularly made with béchamel sauce.


What drinks to serve with it?

For a simple and delicious meal, pair béchamel sauce with a dry white wine from the Loire Valley, like the Muscadet or the Pouilly Fumé. A Chablis wine from Bourgogne (Burgundy) will also work well.


How to store it?

Béchamel sauce can easily be kept in the refrigerator and can even be frozen. Portion the béchamel sauce in an airtight container or silicone ziplock bags, so that you can defrost the sauce for a single serving. (Do not defrost and then refreeze.)

To defrost béchamel sauce, place in the fridge overnight. Place in a saucepan and whisk over low heat for a few minutes to return to its original consistency. Serve while warm.

béchamel sauce on cauliflower

French Béchamel Sauce

Nassie Angadi
A creamy béchamel sauce that will delight the family.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side dishes
Cuisine French
Servings 4
Calories 147 kcal


  • 30 g butter
  • 30 g flour
  • 1/2 litre of milk
  • Pinch of freshly grated nutmeg
  • Pinch of salt and pepper


  • Melt the butter in a heavy-bottomed saucepan at a low temperature.
  • Once the butter is melted, add the flour to make a roux.
  • Stir with a wooden spoon without letting the roux burn. To prevent burning, add a few drops of oil, if necessary.
  • Gradually add the milk, stirring constantly, until the sauce thickens.
  • Season with salt, pepper and grated nutmeg.
  • Serve while warm.


The amount of butter should match the amount of flour, otherwise the béchamel sauce will not be very creamy.


Serving: 1gCalories: 147kcalCarbohydrates: 12gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 26mgSodium: 134mg
Keyword béchamel sauce recipe
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If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !

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