Bechamel sauce (or White sauce)

Bechamel sauce (or White sauce)

The recipe and the tips to prepare the bechamel sauce or white sauce at home.

Bechamel sauce, also known as White Sauce is the most versatile of cooking sauces. It is considered a mother sauce because there are countless possible uses.
Easy and quick to make, it will give something extra to all your dishes.
More healthy than the one bought and easy to cook … The homemade béchamel sauce is a must for making real chef’s dishes!

There are no lasagne and cannelloni without béchamel sauce, but not even pasta bakes and baked vegetable pies, or any kind of gratin.

Many people buy it already made because they think it is very complicated to do it.

It is not true, indeed, often all the ingredients necessary for the bechamel sauce you have already at home and it is really easy to give a soft and tasty extra touch to your dishes.

You can flavor the béchamel sauce as you prefer: with nutmeg or even with some cheese to make a delicious cauliflower gratin;

Let’s find out together the ingredients we need to make the bechamel sauce.

bechamel sauce
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4 from 1 vote

Bechamel Sauce or White sauce

Bechamel sauce, also known as White sauce is the most versatile of cooking sauces and is considered a mother sauce because there are countless possible uses. In Italian cuisine, its main use is to give an extra flavor to dishes such as Lasagna, Cannelloni or any kind of gratin
Course Sauces
Cuisine French, Italian
Keyword Bechamel Sauce or White sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 litre
Calories 1050kcal
Author Authentic Italian Cuisine


  • 1 lt. Milk
  • 100 gr Butter
  • 100 gr All-purpose flour
  • 1 tbsp Ground Nutmeg
  • 1 Pinch Salt


  • Heat the whole milk in a saucepan ( must not reach the boiling point).
  • In another small saucepan melt, the butter at very low heat then turn off the heat and add the flour stirring constantly with a whisk.
  • Add the milk to the roux (flour + butter), stirring with a whisk in order to avoid the formation of lumps.
  • Add a pinch of nutmeg and a pinch of salt and allow to thicken over low heat for a total of 5-6 minutes for a medium-density sauce and up to 10 minutes for a very thick sauce.


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