Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
This easy béchamel sauce is smooth, creamy and surprisingly simple to make from scratch – it’s a must-have recipe for every household. Butter and flour create the base, while milk and nutmeg turn it into a rich white sauce that works beautifully in lasagne, pasta bakes and vegetable dishes. Layer it with the best Bolognese and homemade pasta sheets for a properly comforting homemade lasagne.
Ingredients in the White Sauce
- Unsalted butter: Provides a rich, smooth base for the sauce.
- Plain flour: Forms a roux when combined with butter, thickening the sauce.
- Milk: Turning the roux into a creamy sauce.
- Nutmeg: Adds a warm, subtle spice that complements the richness of the sauce.
- Salt: Enhances the flavour of the béchamel sauce.
- Pepper: Adds a touch of spice and depth.
- Cheddar cheese: Optional but adds a deliciously creamy element to the sauce and great when using for bakes.
How to Make bechamel sauce
- Start with the Roux: Begin by melting the butter in a small saucepan over medium heat. Once melted, add the plain flour and whisk continuously for about 1 minute. This process creates a roux, which is the thickening base for the béchamel sauce. The key is to cook the flour just enough to eliminate its raw taste without browning it.
- Incorporate the Milk: Remove the saucepan from the heat and gradually whisk in the milk. It’s important to add the milk slowly, whisking constantly to ensure a smooth, lump-free mixture. Once all the milk is incorporated and the mixture is smooth, return the saucepan to the heat.
- Thicken the Sauce: Continue whisking the mixture over medium heat until it thickens to your desired consistency. This usually takes a few minutes. As the sauce thickens, it should coat the back of a spoon.
- Add the Flavours: Once the sauce has thickened, add the nutmeg, salt and pepper – if using cheese add it now. Stir until the cheese has melted and the sauce is smooth and well seasoned.
Tips and Uses for the Easy Béchamel Sauce Recipe:
- Consistency: If your sauce is too thick, you can thin it with a little extra milk. If it’s too thin, continue to cook and whisk until it reaches the right consistency.
- Versatility: Béchamel sauce is incredibly versatile. Use it as a base for cheese sauces, as an addition or topping for baked dishes like lasagna or moussaka, or as a creamy component in casseroles, pasta bakes and gratins.
- Storage: If you’re making the sauce ahead of time, leave it for 15 minutes to cool slightly and cover with plastic wrap directly on the surface to prevent a skin from forming. It can be stored in the fridge for up to three days.
FAQ
Is béchamel sauce the same as white sauce?
Yes. Béchamel is the classic name for a white sauce made by combining a butter and flour roux with milk. It can be seasoned simply or used as the starting point for other sauces.
Does béchamel sauce normally contain cheese?
Traditional béchamel doesn’t contain cheese. Once cheese is added, it is technically known as Mornay sauce, although it is commonly called cheesy béchamel or cheese sauce in home cooking. Leave out the cheddar if you need a classic béchamel.
Why is my béchamel sauce lumpy?
Lumps usually form when the milk is added too quickly or the flour isn’t fully combined with the butter. Remove the saucepan from the heat and gradually add the milk while whisking continuously. If a few stubborn lumps remain, pass the sauce through a fine sieve or give it a quick blend with a stick blender.
How thick should béchamel sauce be?
It should coat the back of a spoon while still being easy to pour and spread. If the sauce becomes too thick, whisk in a small splash of milk.
What can I do if my béchamel sauce is too runny?
Return it to a gentle heat and continue whisking for another minute or two. The sauce will thicken as the flour cooks and will become slightly thicker again as it cools.
What can I use béchamel sauce for?
Use it in lasagne, moussaka, pasta bakes, cauliflower cheese, vegetable gratins or croquettes. It is also handy for using up small amounts of cooked vegetables and cheese lingering in the fridge.
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Béchamel Sauce (White Sauce)
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 50 grams unsalted butter
- 50 grams flour - plain, all purpose
- 500 ml milk
- ¼ tsp nutmeg
- ½ tsp salt
- pepper - to taste
- ½ cup grated cheddar cheese - optional
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the flour and whisk for 1 minute. Remove from the heat and gradually whisk in the milk, whisking until the mixture is smooth and all the milk has been incorporated.
- Return to the heat and whisk until the mixture thickens. Add the nutmeg, salt and pepper – if using the cheese, add it now too. Remove from heat.Combine the béchamel with the best bolognese and some homemade pasta sheets for the perfect lasagna!
Nutrition
*Nutrition and calorie figures are estimates only.
