by Helen C. Forrester

Béchamel sauce is a sauce that is made up of milk and white roux. It is also known as béchamel or white sauce. Italian and French Béchamel recipe includes different ingredients. In French dishes, Béchamel sauce is the key ingredient to enhance the taste. 

Bechamel Sauce/White Sauce Recipe


●    5 tablespoons butter

●    1-quart milk

●    2 tablespoons salt

●    ¼ cup flour

●    ½ cup freshly grated nutmeg

Preparation Time: 5 minutes

Cooking Time: 35 minutes


Bechamel Sauce/White Sauce Recipe


First, melt butter in a saucepan at medium flame. When it is melted, add flour and stir. Keep stirring until the color of flour becomes golden. This step takes about 7 minutes.


Now, increase the flame and mix the milk in the mixture, it will get thickened with roux. After that, simmer at medium heat till the flour no longer tastes gritty. In the end, sprinkle salt and nutmeg on the sauce.


Béchamel sauce or white sauce is now ready, you can also cool it down. It can be stored in an airtight container and stored for 5 days.  You can reheat it at low flame every time.

Tools to be used

●   Stove

●   Whisker

●   Tablespoon

●   Saucepan

●   Measuring Cups

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How To Make Béchamel Sauce/White Sauce Without Butter?

If you’ve run out of butter while preparing Béchamel sauce (White Sauce). Don’t panic and follow this easy recipe to make Béchamel sauce (White Sauce) without butter.

  1. Add the olive oil to the saucepan and heat it for some seconds before adding flour into the mixture.
  2. When the flour has been added, mix it with a whisk or spoon to form a paste. Cook it for one minute. 
  3. Now add milk and stir until the mixture is free of any lumps. Keep adding the milk at intervals.
  4. When the sauce gets thick consistency, turn off the flame. Add salt, pepper and nutmeg.

How To Make Flourless Béchamel/White Sauce?

Here are steps by which white sauce can be prepared without flour:

  1. Melt the butter over a low flame in a saucepan. Now, sprinkle some sweet rice flour over the mixture. 
  2. Now cook the mixture for some time, keep stirring with the whisk. Then add milk and wait for it to boil while whisking continuously.
  3. In the end, simmer the mixture for 4 to 5 minutes. Cooldown the sauce and store in a refrigerator.

How To Make Béchamel Sauce/White Sauce Without Lumps?

There are a few tips to make Lump Free Béchamel Sauce:

  1. Cook the mixture completely and for enough time. It takes almost five minutes to cook the roux properly. If you cook the mixture properly, it is highly unlikely for lumps to present. When it starts to puff and changes colour, the sauce is ready. 
  2. Another vital thing, how you add milk to the mixture. Add little milk at a time to avoid the lumps from forming. Keep stirring after adding a little milk every time. By stirring slowly, you can get lump-free béchamel sauce. 

How To Make Béchamel Sauce/White Sauce In Microwave?

Béchamel recipe can also be prepared in the microwave. Béchamel recipe can be used as a substitute in recipes like lasagne, cheese, and mac. 

Bechamel Sauce/White Sauce Recipe


●   3 tbsp. flour

●   3 cups milk

●   ½ cup parmesan

●   3 tbsp. butter

●   Salt and pepper


  1. First, cut the butter into cubes and add to the microwave-safe utensil. Melt the butter on High for 20 secs, mix the butter until it is completely melted. 
  2. Next, add flour and mix well to create a roux. Then cook for 30 secs and stir it twice for 90 seconds. Roux should be light in colour.
  3. Mix half of the milk and return to the microwave. Whisk the sauce until it gets thick and without lumps. Add remaining milk and cook again HIGH for 60 secs. Stir and repeat to get the sauce thickening. Finally, add grated parmesan and sprinkle sauce with salt, pepper. 
  4. Take out the jug from the microwave carefully. Don’t add cold milk to the sauce, cool down the milk for at least 20 minutes. 


Béchamel is included in the mother of all recipes, so store it with caution according to the given guidelines. 

●   Béchamel can be stored in a container in the refrigerator for up to one week. 

●   Place white sauce in airtight bags, label, write the date, and put in the fridge. 

●   To defrost Béchamel sauce, place the sauce in the fridge overnight. 

●   The sauce will look thin, whisk over low heat in a saucepan to retain the original consistency. Then use it instantly.

Frequently Asked Questions

  • What is Béchamel sauce?
  • It’s a sauce traditionally made from roux and milk. It is included in sauces used in French cuisine. 

  • How long does it take for Béchamel sauce to get thick?
  • First, boil and stir for 5 minutes until the sauce gets the desired thick consistency. 

  • How do know when the sauce is ready?
  • A properly thickened sauce should stick at the back of the spoon. Dip the spoon in the sauce to check the consistency.

  • What do you use Béchamel sauce for?
  • It is used for cheese and mac. You can also use this white sauce in French and Greek cuisines. It gives the desired flavor to the dish and exquisite taste.

  • How do you use Béchamel sauce from scratch?
  • Heat the milk in a saucepan over medium flame. Keep it warm over low heat and melt the butter in a separate saucepan. Whisk continuously and add milk at intervals. In the end, add nutmeg and sprinkle salt and pepper.