Homemade white sauce, or béchamel, is a kitchen essential. It’s super easy to make, too! Knowing how to make a basic white sauce is something all of us home cooks can do to elevate our dishes and our creativity in the kitchen.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Homemade white sauce is also known as béchamel sauce. It sounds French and fancy, doesn’t it? Well, the word is definitely French (although, this white sauce did originate in Italy) but it’s not at all fancy which is why it’s often referred to as a basic white sauce.
It’s made from scratch with a base of butter and flour, which makes a light roux base to thicken it up and then it gets whisked with milk to smooth it out into a luscious and silky thick white sauce. Seasoned with salt and pepper, this versatile sauce can be used for so many things!
There is so much you can do with bechamel sauce which is why it is one of the French mother sauces as it is the base for many other sauces such as a mornay sauce, cheese sauce. Other variations include herb sauce, mustard sauce, and more!
Use this technique to make homemade cream of chicken soup.
It’s one of those little things that make a big impact and the fact that it’s super easy to do makes this basic white sauce recipe even better!
Why you’ll love this recipe:
- It’s easy! With just 4 ingredients that you most likely have on hand at all times, this simple recipe comes together in minutes.
- Versatile. There’s always a reason to add a rich creamy sauce to a recipe. Now that you know how to make a homemade bechamel sauce, it’s an opportunity to jazz up all kinds of everyday recipes.
Frequently Asked Questions
What is a roux?
This is a thickening agent made from equal parts melted fat and flour. The fat is usually butter but it could also be ghee or coconut oil.
What is a light or white roux?
There are different types of roux depending on how long you cook the butter and flour together. A light or white roux spends the least amount of time over heat. While dark or brown roux will spend more time and develop that nutty aroma.
Is a bechamel sauce the same as alfredo sauce?
No. Authentic alfredo sauce is made with butter, Parmesan cheese, and black pepper. The use of pasta water helps to make it creamy. The nontraditional version (like mine) also uses heavy cream. A white sauce uses a roux and milk.
What is the difference between a white sauce and a mornay sauce?
Mornay starts as a bechamel white sauce. Once cheese such as Swiss, cheddar cheese, or Gruyere is melted into it, it becomes a Mornay, aka Cheese Sauce. See how to make that below.
Recipes to use Bechamel Sauce
Use it for everything from creamed spinach and Skillet Mac and Cheese to vegetable gratins, pasta sauces, casseroles, Sour Cream Chicken Enchiladas, and even sausage gravy to pour over a biscuit or two.
White sauce is also the base of souffle and a great addition to classic lasagna or ravioli lasagna, or as the base of a white pizza.
Or, melt some cheese into it, and just pour it over steamed broccoli, carrots, or even cooked pasta.
Kylee’s Notes
What to do with leftovers
Ideally, you want to use it right away. You only need to make what you’re going to use!
You can store it, if necessary, covered in an airtight container in the fridge for a few days. You may need to thin it out with a splash of milk as you reheat it.
Substitutions/Additions
You can add a bit of extra flavor with a dash of nutmeg, or turn your basic bechamel sauce into a cheese sauce by melting shredded cheese into it!
Add a little fresh chopped chives or parsley to the sauce, and serve it over fish if you like!
How to make cheese sauce (aka Mornay sauce)
To turn your white sauce into cheese sauce, add 1 tsp mustard powder to the flour, and stir in ½ cup grated cheese (I like shredded sharp cheddar cheese) during the last 2 minutes of cooking. A pinch of nutmeg too!
Some other flavor additions are Worcestershire sauce, using a bay leaf, ground mustard, or diced onions. You can also make it a dill sauce for fish or use whatever herbs and spices you’d like!
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. Use salted or unsalted butter. If using unsalted, you can control the amount of added salt you’re using. If using salted butter, just go easy on the added salt until you can taste and adjust.
- Flour. Regular all-purpose flour works great, however, you can also use whole wheat or gluten-free flour. Both will alter the flavor slightly.
- Milk. The higher the fat content, the richer the bechamel sauce will be, so I like to use whole milk. You can also use half-and-half or cream instead.
- Salt and pepper. For seasoning the white sauce!
Recommended Equipment/Tools
- Saucepan
- Whisk
- Wooden spoon
How to make Bechamel Sauce
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Grab your saucepan and ingredients.
- Make a roux
Melt butter over medium heat.
Whisk in the 3 tablespoons of flour and cook, stirring constantly over medium heat, until bubbles appear.
Don’t let it brown!
- Add the milk, whisk until smooth
Whisk in the milk, stirring as the sauce thickens, you want it lump free so keep going!
- Season and serve.
Bring it to a simmer and add the salt and pepper to taste.
Turn to low heat, and cook, stirring for 2 to 3 minutes more until it coats the back of a spoon easily and is thickened. Watch closely to avoid scorching.
Remove from the heat.
More homemade sauce recipes:
- BBQ sauce. Full of flavor and so easy to make. Use it as a glaze or dipping sauce!
- Enchilada sauce. Made in under 10 minutes, this red enchilada sauce tastes so much better than store-bought.
- Gravy from scratch. This recipe is so easy you don’t even need to use the pan drippings. Although, you can if you want!
- Alfredo sauce. This rich and creamy alfredo sauce is made without cream but uses cream cheese instead!
- Marinara sauce. Whether you’re dipping your garlic knots or slathering it over a meatball sub, you’re going to love making marinara sauce at home.
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How to make White Sauce (Bechamel Sauce)
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ¾ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Directions
- Melt 3 tablespoons butter in a saucepan.
- Whisk in 3 tablespoons all-purpose flour and cook, stirring constantly over medium heat, until bubbles appear. Cook, but don’t brown for a minute.
- Whisk in 1 ¾ cup milk, stirring as the sauce thickens. Bring it to a simmer.
- Add ½ teaspoon salt and ¼ teaspoon ground pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
- Remove from the heat.
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Notes
Sauce for Fish
Add a little dill to the sauce for use over fish.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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