Classic Smooth and Silky Béchamel (White Sauce) Recipe

Béchamel sauce should be on of the essential sauces that every home cook should master. This creamy white sauce is the foundation for many delicious dishes, from lasagna to mac and cheese. In this post, we'll walk you through how to make a perfect béchamel sauce from scratch. It's easy, we promise!

What is a Béchamel Sauce?

Béchamel, also known as white sauce, is one of the five "mother sauces" in French cuisine. It's made with just three main ingredients: butter, flour, and milk. The sauce gets its silky smooth texture from carefully cooking these ingredients together.

A Few Tips for Classic Béchamel Sauce

Don't brown the roux (butter and flour mixture), so be sure to keep an eye on your roux as you cook it. You want to keep the sauce white! Add the milk gradually to prevent lumps from forming. Whisk constantly while cooking to ensure a smooth texture. Cook the sauce until it no longer tastes of raw flour.

The Ratio

The basic ratio for a medium-thick béchamel is:

• 1.5 tablespoons butter
• 1.5 tablespoons flour
• 1 cup milk

Adjust the amount of milk based on how much sauce you need and your desired thickness. Always keep your ratio of butter to flour 1:1.

Bill Jones's Porcini Béchamel Sauce

makes about 2 cups (500 mL)

Ingredients

2 Tbsp (30 mL) butter
2 Tbsp (30 mL) flour
1 Tbsp (15 mL) porcini powder 
2 cups (500 mL) milk (or half milk and half stock)
Salt and pepper, to taste

Directions

In a saucepan over medium-high heat, add the butter. Heat until sizzling, then add the flour and whisk until smooth. Add the porcini powder and stir to mix. Add the milk and whisk until smooth. Cook for 10 minutes over low heat until smooth and thick. Season well with salt and pepper. Serve as a sauce for pasta or vegetables, like in this recipe for Orecchiette "Mac and Cheese".

Recipe from The Deerholme Mushroom Cookbook by Bill Jones. Copyright © 2013, 2024 by Bill Jones.

Where is Béchamel Sauce From?

Béchamel sauce originated in France and is named after Louis de Béchamel, a 17th-century financier who served as chief steward to King Louis XIV. However, some food historians argue that the sauce was actually invented in Italy and later introduced to France.

Can Béchamel Sauce Be Frozen?

Yes, béchamel sauce can be frozen for up to 3 months.

To freeze:

Let the sauce cool completely. Transfer to an airtight container or freezer bag. Label with the date and freeze. To use, thaw in the refrigerator overnight and reheat gently on the stove, whisking to restore its smooth consistency.

FAQs About Bechamel Sauce

Q: How long does béchamel sauce last in the fridge?

A: Properly stored in an airtight container, béchamel sauce can last 4-5 days in the refrigerator.

Q: Can I make béchamel sauce with non-dairy milk?

A: Yes, you can use unsweetened non-dairy milk like almond or soy milk, but the flavour and texture may be slightly different.

Q: How do I fix lumpy béchamel sauce?

A: If your sauce becomes lumpy, strain it through a fine-mesh sieve or blend it with an immersion blender until smooth.

 

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