Béchamel sauce is one of the classic "mother sauces" in French cuisine. Made with just butter, flour, and milk, it’s a creamy white sauce that is delicious as is and also serves as the base for a multitude of other classic sauces. It's simple to make and effortlessly elegant. Once you know this recipe, you can make endless variations.
1 tablespoon unsalted butter
1 tablespoon all-purpose flour, T 45 or T 55 French flour recommended
1 cup whole milk
Salt and pepper to taste
Pinch of nutmeg (optional, though recommended)
Melt the butter:
Melt the butter in a medium-sized saucepan over medium-low heat. Don’t let it brown.
Add flour:
Once the butter is melted, add the all-purpose flour. Use a whisk to combine the flour and butter, creating a smooth paste called a roux. Cook the roux over medium heat for 2-3 minutes, stirring constantly. The cooking is necessary to eliminate the raw taste of the flour. The flour and butter should not brown. Lower the heat if necessary.
Add milk:
Pour the milk in all at once, whisking continuously. Keep whisking until the mixture is smooth and well combined.
Simmer:
Continue to cook the sauce over low heat, stirring frequently with a wooden spoon until it thickens. This typically takes about 5 to 10 minutes. Your béchamel is done when it coats the back of a wooden spoon. To test, run your finger over the spoon coated with the sauce, and you should have a clean line.
Season:
Season the sauce with sea salt and freshly ground pepper to taste. If desired, add a pinch of freshly grated nutmeg for an incredible layer of flavor. Enjoy your homemade béchamel sauce!
Béchamel sauce is a versatile base that can be used in various dishes. Here are some delicious ways to use béchamel sauce.
Mac and cheese: Add Gruyère or other cheese to the béchamel for the ultimate mac and cheese experience. Mix it with sautéed vegetables for a rich pasta primavera.
Lasagna: Layer béchamel sauce and tomato sauce in meat or veggie lasagna or half tomato sauce and half béchamel for a delicious and creamy filling.
Vegetable gratin: Pour the sauce over steamed vegetables, such as cauliflower or broccoli, and place in the oven for 15 to 20 minutes to brown. Top with Gruyère cheese if you like — highly recommended.
Croque Monsieur or Croque Madame sandwich: Spread béchamel on two slices of bread, and add ham and cheese to make a Croque Monsieur; top with a fried egg for a Croque Madame.
Fish and seafood dishes: Use béchamel as a base for creamy fish or seafood sauces. It goes well with poached or baked fish. Pour over the fish and bake.
Potato gratin: Cook and thinly slice potatoes, layer with béchamel sauce, and top with Gruyère. Bake until the potatoes are tender and the top is golden and bubbly to create a decadent potato gratin. Add cooked ground beef, sliced ham, or leftover chicken as an option.
Chicken or turkey pot pie: Make a creamy filling for chicken or turkey pot pie by combining cooked poultry with vegetables and béchamel sauce before baking it in your pie crust.
Soups: Use béchamel as a base for creamy sauces and soups, adjusting the consistency by adding more milk or broth as needed.
Add a splash! Of fresh lemon, cream, or white wine to create something new.
Leftovers: Add béchamel to leftovers such as veggies, chicken, or mashed potatoes with cooked ground beef, and bake — these are excellent.
Mornay sauce: Mornay is a classic French sauce made by adding cheese (often Gruyère or Parmesan) to béchamel. It's a rich and flavorful sauce that is delicious on pasta dishes, vegetables, and gratins. Even on nachos — cheddar would be good for this.
Mustard sauce: Stir Dijon mustard into the béchamel for a tangy kick. This sauce pairs wonderfully with chicken or pork dishes.
Herb sauce: Infuse the béchamel with fresh herbs such as thyme, rosemary, or parsley for a fragrant herb sauce. This works well with fish, chicken, or vegetable dishes.
Garlic Parmesan sauce: Add minced garlic and Parmesan cheese to the béchamel for a savory and aromatic sauce. Use it as a pasta sauce or drizzle over roasted vegetables.
Curry sauce: Stir in curry powder or a curry paste to the béchamel for a creamy curry sauce. This can be used with chicken, vegetables, or even poured over rice — a great idea for your leftovers.
Tomato béchamel sauce: Mix tomato sauce or a bit of tomato paste into the béchamel to create a tomato-infused sauce.
Pesto cream sauce: Swirl pesto into the béchamel for a flavorful pesto cream sauce. Serve it over pasta, chicken, or vegetables.
Lemon dill sauce: Add lemon zest and fresh dill to the béchamel for a bright and herby sauce. This pairs well with seafood, especially salmon.
Saffron-infused sauce: Infuse the béchamel with saffron threads for a luxurious and aromatic sauce. This works well with seafood or rice dishes.
Serve it with hard-boiled eggs, vegetables … experiment with these ideas to discover your favorite ways to incorporate béchamel sauce into your cooking!
The béchamel can be refrigerated and used throughout the week. As it sits, it thickens, so when you reheat it, you can add some liquid such as milk, white wine, or stock if needed.
You can also freeze béchamel sauce, so it is wise to make extra. Freeze it in Souper Cube silicon trays or freezer bags; then it is ready when you need it.
Once you master your simple béchamel sauce, it's the beginning of many delicious dishes!
