Bechamel White Sauce (easy version)

Born in France, the Bechamel sauce is the queen of white sauces. It was invented by marquis Louis de Bechamel in the XVII century and today is commonly used in French, Italian, British and International cuisines. This is the easy and commonly used version…

Ingredients (for 2)

  • 1/2 cup milk
  • 1/2 tbsp wheat flour
  • 1/2 tsp nutmeg
  • 2 tbsp butter
  • salt


  • Take a saucepan and melt butter at medium/low heat, paying attention not to make it brown
  • When the butter is melted, stir in the flour and continue stirring until the flour gets smooth and with a sandy but not brown color (about 5-7 minutes)
  • Now that you have your so-called “roux”, start to gradually stir in milk, whisking constantly
  • As the sauce starts to thicken, add more milk, calibrating the quantity of milk to get to the desired thickness
  • After 10-15 minutes of whisking, your sauce will get glossy, smooth and thick
  • Season with nutmeg and salt and your white sauce is ready!

Tips from the Chef

  • For the flour not to curdle, remove the saucepan from heat before adding the flour, whisk fast and then return to heat
  • Bechamel sauce can be used as ingredient in a variety of recipes: from Italian lasagne to French meat or boiled vegetables with sauce, then broiled in the oven