Béchamel sauce

Homemade béchamel: a smooth white sauce made from milk, butter and flour, the base of gratins, lasagne and croque-monsieur. Easy to get right with a little patience and a whisk.

Preparation: 5 min  |  Cooking: 10 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 149 kcal · 5 g protein · 13 g carbohydrate · 8 g fat

Ingredients

• 500 ml milk
• 40 g butter
• 40 g plain flour
• 1 pinch of nutmeg
• salt and pepper

Method

1. Melt the butter, add the flour and stir for 1 minute (roux).
2. Pour in the cold milk all at once, whisking.
3. Bring to a gentle simmer, stirring constantly, until thickened.
4. Season with salt, pepper and nutmeg.

Nutritional benefits

Homemade béchamel avoids the additives of ready-made versions. To lighten it, use semi-skimmed milk and reduce the butter, or replace some of the milk with stock.

Variations and substitutions

• Lighter (less butter, skimmed milk).
• With plant-based milk.
• Mornay (with cheese).
• Gluten-free (cornflour).

Storage and making ahead

Keeps for 2 days in the fridge; cover with cling film touching the surface to stop a skin forming. Loosen it when heating.

💡 Good to know

Pour the COLD milk onto the hot roux and whisk without stopping: this is the key to a lump-free béchamel.

Read also

Discover more vegetarian recipes.

The foods in this recipe: milk · butter · flour · nutmeg · salt.

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