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Béchamel sauce is a creamy French white sauce that's used in many dishes from lasagna to moussaka. This béchamel sauce is quick and easy.


Ultra-creamy bechamel sauce elevates every dish it touches. It's an easy way to add richness to pasta, meat, and vegetable dishes that need extra oomph. Learn how to make this classic French white sauce at home, plus get tips on storing and freezing homemade white sauce.

What Is Bechamel Sauce? 

Bechamel, or white sauce, is a cooked mixture of butter, flour, and milk. It is one of five mother sauces, a rich, flavorful base that can be used on its own or to create different sauces. Bechamel is used in dishes like mac and cheese, lasagna, and cheese souffle to add a wonderfully creamy element. 

How to Make Bechamel Sauce

Making gloriously decadent bechamel sauce at home is a breeze. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

Melt butter in a saucepan, then whisk in flour until smooth. Cook the mixture until it achieves a light golden color. Increase the heat, slowly whisking in the milk. Next, bring the bechamel to a simmer for 10-20 minutes. Salt and nutmeg add a subtly fragrant and savory flavor. 

Sauces Made from Bechamel

Mornay Sauce is a Parmesan and Gruyere-enriched bechamel that pairs beautifully with steamed vegetables, seafood, and eggs. 

Cream Sauce is created by combining bechamel with heavy cream after cooking. Add fresh herbs to this sauce for a perfect pasta-topper. 

Soubise Sauce is a bold, creamy blend of cooked, pureed onions and bechamel. A dollop of tomato puree adds color and a touch of acidity. 

How to Store and Freeze Bechamel Sauce

Bechamel sauce is best when consumed right after cooking, but you can refrigerate it for up to three days in a tightly sealed container. Reheat gently on the stove, stirring in additional milk or cream if the mixture is overly thick. 

To freeze bechamel, portion the sauce into heavy-duty freezer bags — it will keep up to six months. Thaw in the refrigerator before reheating. 

Allrecipes Community Tips and Praise

"I used this as a base recipe and scaled and seasoned it to fit my needs," says 2460.

"I made this (1/4 of the batch) to use as a white sauce for a seafood pizza," shares Jennifer. " It was excellent, and I will definitely make it again!"

"This was a cinch to make," according to Kat. "I stirred in fresh basil and grated Parmesan after cooking (did not add salt due to the parmesan and omitted the nutmeg). Tossed it with gnocchi pasta, chopped ham, and peas. My family loved it."

Editorial contributions by Rai Mincey


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes.

  • Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes. Season with salt and nutmeg.

Nutrition Facts

139 calories; protein 4.5g; carbohydrates 8.7g; fat 9.7g; cholesterol 28.8mg; sodium 682.6mg. Full Nutrition