Bechamel sauce

Easy bechamel sauce recipe

Bechamel sauce recipe is a basic in French cooking. It’s a thick sauce made of butter, flour, milk and nutmeg that adds creaminess to a lot of famous French dishes. You can use it for making veggies au gratin with spinach, egg plant, Belgian endives or anything you like! Bechamel sauce is often used in lasagna and eggs mimosa. You can even subsitute creme fraiche with this Bechamel sauce recipe when making quiches! Explore ;)

Bechamel sauce recipe is also used to make the famous Croque-Monsieur served in Parisian brasseries.

Bechamel sauce recipe

Preparation time: 15 to 20 minutes

Ingredients (for 2 cups)

1.4 oz (40 g) of butter
4 tablespoons (1.4 oz/ 40 g) of flour
2 cups (50 cl) of milk
1/4 teaspoon of grated nutmeg
Salt and pepper


1/ Dice butter and melt it in a small pan over low heat. (Be careful not to let your butter get burnt! Once it gets a brownish color, it’s too late… The taste has changed and it’s pretty bad for health eating it like that. If it happens to you, best choice is to throw it out and do it again with new butter.)

2/ Once butter is melted, add all flour at once and stir energically with a wooden spoon until mixture is homegeneous.

3/ Let mixture cook for about 5 minutes stirring often so it doesn’t get burnt. (You’ll see it bubbling; mixture should keep its white color at all times.)

4/ Pour a small quantity of milk and stir. Repeat operation until you get a nice creamy texture. (If it is too liquid, just leave it for a while over low heat, it will thicken.)

5/ Season with grated nutmeg, salt and pepper and stir again. (At this point, you should taste your bechamel and adjust seasoning if needed.)

That’s it! Your bechamel sauce is ready to use ;)

17 thoughts on “Bechamel sauce

  1. 08/01/2010 at 4:19 PM

    I didn’t know that you call it that, I usually make this(without the nutmeg) for my lasagna. :) I thought I was just sort of improvising because I don’t have enough cheese at the time so I made it to make my lasagna looked liked heavy on cheese, lol! Then I’ve been doing it ever since because I noticed that it makes my lasagna really moist. Perhaps I’d tried adding grated nutmeg, I bet it does makes a lot of difference.

  2. 08/01/2010 at 6:55 PM

    nice instructions. Although if the butter does change color, you get Ghee (clarified butter) which is just notorious for the amount of saturated fats, it can be had in moderation, not that you’re going to keel over in a day :)) The point of the bechamel is the purity of the white color to resemble creaminess and all the good stuff, so I can see why one would want to restart using fresh butter if the color does change.

  3. 08/01/2010 at 9:00 PM

    I luv how you laid out the directions supported by images. I’ve used bechamel in lasagna and really enjoyed it. It was odd at first, having lasagna without a tomato-based sauce. Great post!

  4. 08/01/2010 at 9:02 PM

    Definitely a sauce to know especially living in France. However within recent years I’ve seen this being used less and less…

  5. 08/02/2010 at 10:24 PM

    ooo, what a great looking sauce – i love how thick it is. delicious!

  6. 08/13/2010 at 3:52 PM

    OOOH! I just made some bechamel sauce for the first time the other week. Wasn’t sure if it was supposed to get so thick, but looks like I did ok! Can’t wait to try more of your recipes!

  7. 08/16/2010 at 11:32 PM

    I don’t eat béchamel sauces in summer time but I love them in wintertime!!

    MMMMMMMMMMMMMMMMM,..I use it with steamed caulifolwer & ham wrapped witloof in a cheese bechamelsauce in the oven,…with mashed potatoes!!

  8. G.
    08/20/2010 at 6:20 AM

    it’s hard to beat a good bechamel sauce! yours looks so perfect!

  9. 08/23/2010 at 5:56 PM

    One dish we make with Bechamel is Moussaka! For those who master the Bechamel, it’s basically a start to make cheese souffles.

  10. 09/14/2010 at 1:52 PM

    Hey, I was reading your post and I just wanted to thank you for putting out such excellent content. There is so much crap on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend and it turned out very nice! I’m very eager to try your variation of it though, it looks excellent. I think you might enjoy those recipes, they’re very good. Thanks for the article and great ideas.

  11. marie mlmmm
    09/17/2010 at 3:07 PM

    last week i had croque monsiour at a small local cafe in oingt beaujolais – it was dreadful!!! remind the french to use bechamel sauce – no packet ham & grated cheese svp

  12. 09/26/2010 at 6:42 PM

    I love the fresh nutmeg in this. I love how the Italians and French have basically the same sauce with different pronunciation!

  13. 02/10/2011 at 8:19 AM

    wows!!!!!it looks delicious…i love thick sauce…thanks for sharing this

  14. Tanisha
    05/07/2011 at 3:48 PM

    Ghee is NOT burnt butter.

  15. Natashia
    06/09/2011 at 5:49 PM

    Second time (out of million times) i follow an online recipe and i do it so WELL…
    GREAT is not the word!
    The texture of this recipe is mind boggling :D
    Id say the secret lies in knowing when to cook on heat and when to cook without heat..

    TRIED, I’d give it 4.5 on 5 !

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