Béchamel Sauce aka White Sauce

Francine Lizotte


It is one of the French cuisine's mother sauces and from this easy sauce, you can make others such as Mornay, Soubise and so on... This is an important basic sauce to add to your repertoire.


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1 1/2 cups
5 Min
15 Min
Stove Top


  • 3 Tbsp
  • 3 Tbsp
    unbleached all-purpose flour
  • 2 c
  • 1 pinch
    white pepper (substitute black or mixed peppercorns if desired)
  • 1 small
    pinch ground himalayan sea salt
  • 1 small
    pinch freshly grated nutmeg

How to Make Béchamel Sauce aka White Sauce


  1. In a small sauce over medium heat, warm up the milk – make sure it doesn’t boil. Meanwhile in a medium saucepan over medium heat, add butter and when it’s melted, add flour. Whisk the white roux constantly until is smooth; cook for 5 minutes or until it turns into a light golden color.
  2. Pour hot milk, add pepper, salt, and nutmeg; whisk the blond roux continuously for 10 minutes or until the sauce thickens. Proceed with the recipe that uses béchamel.
  3. NOTE: If not using the sauce right away, place a piece of wax paper, making sure it touches the top of the sauce preventing a skin formation on the surface.
  4. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=sVYs_wwlurg

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