This is a very simple sauce that is used in so many recipes. A bechamel sauce is made from only 3 main ingredients and from there you can adapt it by adding other ingredients to it. It is one of those recipes that everyone should learn to make. This bechamel white sauce recipe is very easy to make. I have also included some ideas on how you can use this sauce.
What is a Bechamel sauce?
In essence the bechamel white sauce recipe is just a basic white sauce. Honestly I have always referred to it just as a white sauce.
The problem with just calling it a white sauce is that it is too generic, as there are many other kinds of white sauce. Like for example there’s Alfredo, Alabama, and Mornay. these sauces are all made differently.
Through reading up on bechamel I learnt that it is one of 5 French sauces called mother sauces. The other 4 include. Hollandaise, tomato, espagnole, and veloute.
What are the ingredients for a bechamel white sauce?
There are only 3 main ingredients for a bechamel sauce and they are butter, flour and milk.
Typically you will use a salted or unsalted butter. But I have made this with a vegetable spread that is vegan friendly. It works just a well.
Flour, made with a basic plain white flour this gives you the most neutral flavour that wont affect whatever you are using the sauce for. But you can use any wheat flour, whole wheats tend to have a nuttier flavour and grainy texture. If you are wanting to try gluten free then any all purpose gluten free flour will work just fine too.
Milk. Again any milk will do for this recipe. So if you do not want to use cows milk then Almond soy or cashew is good. Obviously again whatever you choose the flavour will be affected. So always keep that in mind.
Nutmeg. This is traditionally added to a bechamel, but depending on what recipe I am using this sauce for I don’t tend to add it. I find nutmeg has a very distinctive flavour, and it isn’t a flavour I always want in what I am making.
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What you need to make the sauce
- Medium sauce pan
- Scales or measuring cups
- Wooden spoon or spatula
- Balloon whisk. A good medium sized whisk works really well. I like ones made from stainless steel click here for what I use
How to make the bechamel white sauce recipe
This step is totally optional, but milk that isn’t cold right out the fridge combines with the roux a lot easier. So I add the milk to the saucepan and heat it though first. The milk doesn’t need to be hot, just warm is fine. Pour the milk into a jug and return the saucepan to the stovetop.
In the saucepan melt the butter over a medium low heat. It is best not to have the stove top too hot, you don’t want to burn any of your ingredients. The mid to low temperature will give you control.
When the butter has melted add the flour, mix it into the butter. This is what we call a roux.
Continue to stir the roux for around one minute, this will help to cook the flour. Yes, you can taste the raw flour if its not cooked well enough, you do not want that it doesn’t taste good.
Using the whisk gradually add the milk to the roux. You want to add a small amount of milk first, beat it in until it has fully combined with the roux, now add a bit more milk.
If you add to much milk at one time you risk a lots of lumps in your sauce and they are really hard to get rid if.
Keep adding the milk until it is all used up.
The sauce may appear thin but don’t worry it will thicken up as it cooks. Do not add more flour.
Stirring often continue cooking until the sauce thickens. Season to taste. voila you have a bechamel sauce.
Little side note.
This bechamel recipe is a coating sauce. If you are looking for more of a pouring sauce you will need to add more milk, I would suggest adding around 100 MLs more.
My favourite recipes for a Bechamel sauce
Lasgagne. When I make bechamel for my lasagne I do not add the nutmeg instead I add one teaspoon each of garlic powder and onion powder
Creamy Leeks. This recipe again I will omit the nutmeg. Adding garlic powder and mustard powder instead.
Macaroni and Cheese. I leave this recipe alone and just have the nutmeg. I like my cheese to add the flavour. Check out my mac and cheese bites.
Bechamel White Sauce Recipe
A great easy white sauce recipe that can be used in so many recipes
Ingredients
- 50 grams Butter
- 50 grams Flour
- 600 mls Milk
Instructions
- This step is totally optional, but milk that isn't cold right out the fridge combines with the roux a lot easier. So I add the milk to the saucepan and heat it though first. The milk doesn't need to be hot, just warm is fine. Pour the milk into a jug and return the saucepan to the stovetop.
- In the saucepan melt the butter over a medium low heat. It is best not to have the stove top too hot, you don't want to burn any of your ingredients. The mid to low temperature will give you control.
- When the butter has melted add the flour, mix it into the butter. This is what we call a roux
- Continue stirring it for around a minute, I find this helps to make sure the flour is thoroughly cooked. Yes you can taste raw flour if it isn't cooked well enough, you do not want that it doesn't taste good.
- Using the whisk gradually add the milk to the roux. You want to add a small amount of milk first, beat it in until it has fully combined with the roux, now add a bit more milk.
- If you add to much milk at one time you risk a lots of lumps in your sauce and they are really hard to get rid if.
- Keep adding the milk until it is all used up.
- The sauce may appear thin but don't worry it will thicken up as it cooks. Don't be tempted to add more flour.
- Stirring often continue cooking until the sauce thickens. Season to taste.
This bechamel recipe is a coating sauce. If you are looking for more of a pouring sauce you will need to add more milk, I would suggest adding around 100 MLs more.
You now have a bechamel sauce. It is now ready for you to use in any recipe you like. See my suggestions in the notes below
Notes
You can substitute the flour for any you like. All purpose gluten free flour blends do work well too.
You can use vegetable based spreads.
Also you can substitute the milk for dairy free milks. Although most nut milks will alter the flavour.
Three of my favourite recipes to use bechamel in are Lasagne, Macaroni and cheese and creamy leeks, you can find the recipe for this on my blog soon.
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