What is bechamel sauce?

Bechamel is a classic French white sauce made from a roux of butter and flour whisked together with milk. It's one of the five French mother sauces and forms the base for many dishes, from lasagna to gratins to mac and cheese.

What is the difference between bechamel and white sauce?

They're essentially the same thing. Bechamel is the classic French name for a basic white sauce made from butter, flour, and milk. The two terms are used interchangeably.

What is the difference between bechamel and mornay sauce?

Mornay sauce is bechamel with cheese added, usually Gruyere and Parmesan. Bechamel is the plain base, and stirring cheese into it turns it into mornay — every mornay starts as a bechamel.

Why is my bechamel lumpy?

Lumps usually form when cold milk is added too quickly to a hot roux. Warm your milk first, add it gradually while whisking constantly, and the sauce will stay smooth. If lumps do form, whisking vigorously or passing the sauce through a sieve fixes it.

What is bechamel sauce used for?

It's the base for lasagna, moussaka, vegetable gratins, croque monsieur, and creamed dishes, as well as the starting point for other sauces like mornay (with cheese) and soubise (with onions).

How long does bechamel sauce keep?

Up to 3 days in an airtight container in the refrigerator. It thickens as it cools, so reheat gently over low heat, whisking in a splash of warm milk to loosen it back up.

Bechamel Sauce (Easy French White Sauce Recipe)

Description

A smooth, creamy bechamel sauce made with butter, flour, and milk. This classic French white sauce comes together in about ten minutes and is the perfect base for lasagna, gratins, mac and cheese, croque monsieur, and more.

Ingredients

Scale

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/2 teaspoon salt, plus more to taste
Freshly ground white or black pepper, to taste

Instructions

Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it smells lightly toasted but hasn’t browned.
Slowly whisk in the warmed milk, a little at a time, whisking out any lumps as you go.
Continue cooking, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
Stir in the nutmeg, salt, and pepper.
Use the bechamel right away while warm, or keep it covered until you need it.

Notes

Warm the milk before adding it to the roux to help keep the sauce smooth and lump-free. Store in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of warm milk.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Sauce
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1/4 cup
Calories: 130
Sugar: 3g
Sodium: 170mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 3g
Cholesterol: 25mg

Keywords: bechamel sauce, white sauce, French sauce, bechamel, homemade sauce, mother sauce