What Is A Béchamel?
A béchamel is another simple, foundational sauce—and it just so happens to be one of the five French mother sauces. Think of a mother sauce like the base layer of a really great dish: it’s where other, more complex sauces begin. Like Alfredo? Yep. Béchamel is where it all starts.
How To Make A Béchamel
A béchamel is honestly one of the easiest sauces you can make. It starts with a roux (if you’re not sure what that is, I’ve got a link right here on the word [roux]!), and from there, you simply add milk or cream. That’s it! Simple, creamy, and full of possibility.
You can season it depending on what you’re making, but common additions are salt, pepper (white or black—white is more traditional, but go easy, it’s stronger!), and nutmeg. Yep, nutmeg. Just a little adds a warm, subtle spice that takes the sauce from basic to fancy without any extra effort.
Step-By-Step: How To Make It
I know I already talked about this, but I thought I would give you a step-by-step on how to make it.
- Start with a roux.
Melt butter and stir in an equal amount of flour. Whisk until smooth and let it bubble for a bit—but don’t let it brown too much. For béchamel, you want a white or blonde roux. - Add your milk (or cream) slowly.
Pour it in a little at a time, whisking constantly to keep things smooth. I like using heavy cream—it makes the sauce extra rich and velvety—but regular milk works too! - Season it.
Salt and pepper for sure, and maybe a little nutmeg if you’re feeling adventurous. Just remember—a little goes a long way.
Common Mistakes
Béchamel might be simple, but it’s also easy to mess up if you’re not paying attention.
Burnt milk? Been there.
You don’t realize it until you catch that weird smoky smell or pull your spoon out and see little black clumps. Trust me, once you burn milk… there’s no saving it. And no, I’ve never actually tasted burnt milk—I’m adventurous in the kitchen, but not that adventurous.
Using the wrong roux.
Béchamel needs a white or blonde roux. If you let it go too far and end up with a brown or dark roux, the flavor changes and the color gets weird. Béchamel is supposed to be light and creamy—not tan or toasty!
Lumpy sauce?
If you pour in all your milk or cream at once, the roux won’t absorb it properly and you’ll get clumps. Slow and steady is the secret. A little at a time, and whisk like you mean it.
What You Can Use Béchamel For
A béchamel sauce is the base for many sauces and dishes. I would like to name a few and how a béchamel is used in them.
- Lasagna
Some lasagna recipes use béchamel instead of a red sauce. It makes things creamier and more decadent. Personally, I use a meat-based Bolognese in mine, but if béchamel is your thing, you do you! - Mac and Cheese
Mac and cheese is one of those dishes that brings instant comfort—and homemade versions always start with a béchamel sauce. At least, that’s the idea. Personally, I do things a little backwards. I start with a béchamel (or even just a roux), toss in the cheese next, and then add the seasonings. It might not be textbook, but hey, it works—and it’s delicious.
Of course, there’s always your good ol’ boxed mac and cheese… but once you’ve made it from scratch with a real béchamel base, you may never want to go back to the blue box again. (Sorry, Kraft. It’s not personal.) - Alfredo!!!
Yep! Is it that obvious that I like Alfredo? I hope so!
As you’ll see in my Weeknight Wonder Alfredo recipe, it starts with a roux, then becomes a béchamel, and then transforms into the Alfredo sauce I know and love.
You’ll also notice that most traditional Alfredo recipes start this same way—béchamel is the hidden star behind that creamy, dreamy pasta goodness.
Closing Encouragement
Look, I get it—béchamel can sound intimidating. You’ve got to get the roux just right, add the milk at the right pace, and hope nothing burns. But once you get the feel for it? It becomes second nature. Like muscle memory, but creamier.
One thing I learned when I first started making béchamel was the importance of ratio. It’s usually equal parts butter and flour for the roux, but it took me a few tries to get the feel for it. Once I did, though? Game-changer.
So go make something! Lasagna, mac and cheese, Alfredo—whatever makes your day a little saucier.
Until Next Time…
Stay Saucy
Hailey 🍝
Pasta-tively Delicious 
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