Béchamel Sauce originates from French cuisine and is made with a roux (a mixture of butter and flour) that is cooked together, then whisked with milk to form a smooth, thickened sauce. It is one of the five classical French “mother sauces,” which means it serves as a base for many other sauces, such as Mornay (béchamel + cheese). The flavor is mild, buttery, and slightly nutty, thanks to the roux, often seasoned with white pepper and a hint of nutmeg.
How to make Bechamel Sauce
If you’re looking to elevate your cooking with a classic French technique, learning how to make béchamel sauce is essential. Béchamel is one of the five French mother sauces and serves as the base for many beloved dishes—from lasagna to mac and cheese to creamy gratins. Its silky texture and mild flavor make it incredibly versatile.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt, white pepper, and a pinch of nutmeg (optional)
Instructions:
- Make a roux: Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour. Stir constantly for about 1–2 minutes to cook out the raw flour taste. This mixture is called a roux, and it’s what thickens the sauce.
- Add the milk: Slowly pour in the milk while whisking continuously to prevent lumps. Once fully combined, bring to a gentle simmer.
- Thicken and season: Stir frequently until the sauce thickens enough to coat the back of a spoon. Add salt, white pepper, and a pinch of nutmeg to enhance the flavor.
The key to a smooth béchamel is patience and constant whisking. Once you’ve mastered this technique, you can use béchamel as the base for cheese sauces, mornay sauce, or in countless comfort food classics.
Whether you’re cooking French cuisine or simply want to build better pasta dishes, knowing how to make béchamel sauce is a fundamental culinary skill worth mastering.
Béchamel Sauce Uses
Once you’ve mastered the technique, it’s time to explore the wide range of béchamel sauce uses. Known as one of the foundational French mother sauces, béchamel is a creamy, white sauce made from butter, flour, and milk. Its mild flavor and velvety texture make it an ideal base for numerous recipes across many cuisines.
Here are some popular and delicious uses for béchamel:
- Lasagna:
Italian lasagna recipes often feature béchamel sauce layered with pasta and ragù, especially in the Northern regions, such as Emilia-Romagna. It adds richness and keeps the dish moist and cohesive. - Mac and Cheese:
Start with a béchamel sauce and then stir in shredded cheese (such as cheddar or Gruyère) to create a creamy cheese sauce. This variation is technically called Mornay sauce. - Gratin Dishes:
Potatoes au gratin, cauliflower gratin, and other baked vegetable dishes often rely on béchamel sauce for their creamy interiors and golden crusts when baked. - Croque Monsieur/Madame:
French ham and cheese sandwiches are elevated with a layer of béchamel sauce poured over the top before broiling. - Moussaka:
A Greek classic, moussaka uses a thick béchamel layer on top of meat and eggplant, which bakes into a creamy topping. - Vegetable or Chicken Pot Pies:
Béchamel can be used as the creamy base for savory pies and casseroles.
Its subtle, rich flavor makes béchamel the perfect canvas for layering with spices, cheeses, herbs, and proteins. Understanding the many uses of béchamel can help home cooks and chefs alike bring elegance and comfort to everyday meals.
Béchamel vs Alfredo Sauce
A common point of confusion for home cooks is the difference between béchamel vs Alfredo sauce. While they may look similar—both creamy and white—their ingredients, origins, and textures set them apart.
Béchamel Sauce originates from French cuisine and is made with a roux (a mixture of butter and flour) that is cooked together, then whisked with milk to form a smooth, thickened sauce. It is one of the five classical French “mother sauces,” which means it serves as a base for many other sauces, such as Mornay (béchamel + cheese). The flavor is mild, buttery, and slightly nutty, thanks to the roux, often seasoned with white pepper and a hint of nutmeg.
Alfredo Sauce, on the other hand, comes from Italian-American cuisine, originally developed in Rome but popularized and transformed in the U.S. Alfredo sauce is typically made from butter, heavy cream, and Parmesan cheese, with no roux or flour. It’s richer and cheesier, with a silkier, looser consistency compared to the structured thickness of béchamel.
Key Differences:
- Base:
Béchamel uses milk thickened with flour; Alfredo uses cream reduced and enriched with cheese. - Flavor:
Béchamel is neutral and often customized; Alfredo is bold, cheesy, and buttery. - Use:
Béchamel is used in lasagna, gratins, and baked dishes. Alfredo is mainly for pasta.
Understanding these differences helps you select the ideal sauce for the dish you’re preparing. If you want a customizable, structured sauce base, go béchamel. If you want a rich, cheesy, indulgent pasta sauce, Alfredo is your go-to.
Mother Sauces of French Cuisine
The mother sauces of French cuisine are the foundational building blocks of classic cooking. Created by chef Marie-Antoine Carême and later refined by Auguste Escoffier, these five sauces form the basis for countless secondary (or “daughter”) sauces used in both French and modern international cuisines.
The five mother sauces are:
- Béchamel – A white sauce made from a roux and milk. Used in gratins, lasagna, mac and cheese, and more.
- Velouté – Similar to béchamel but made with stock (chicken, fish, or veal) instead of milk.
- Espagnole (Brown Sauce) – A rich brown sauce made with brown stock and tomato purée, often used as the base for demi-glace.
- Tomato Sauce – Made from tomatoes, aromatics, and stock. Found in dishes from pasta to ratatouille.
- Hollandaise – A warm emulsion of egg yolks, lemon juice, and clarified butter. Used on eggs Benedict, vegetables, and fish.
These sauces are not just recipes—they’re techniques. Mastering the mother sauces teaches control over emulsification, thickening, reduction, and seasoning. Once you understand them, you can create variations like Mornay (béchamel + cheese), Supreme (velouté + cream), or Bordelaise (Espagnole + wine).
Béchamel, in particular, is often the first one taught in culinary school because it introduces the roux technique, one of the most essential skills in French cooking.
Learning the mother sauces of French cuisine gives you a toolkit for both traditional and creative cooking. They represent structure, precision, and endless adaptability in the culinary arts.
Bechamel Sauce
Ingredients
- 16 oz Milk heat slowly (never boil milk)
- 16 oz Light Cream, 1/2 and 1/2 or Heavy Cream heat slowly
- 1 each Onion cut in 1/2 and pierced with cloves, this is called a onion cloute (use one half only)
- ½ tsp Salt to taste
- ½ tsp pepper
- 1/2 tsp Ginger
- 5 oz Roux
Instructions
- Thicken dairy with a roux, whisk or use immersion blender season and remove onion cloute,
