Béchamel Sauce

Date Added: Sep 3, 2010 French Sauces
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Prep Time

5 mins

Cook Time

20 mins

Ready In

25 mins



*to adjust serving size click on "serving box".


A mother sauce, thick and creamy and can be used for many different dishes; soups, lasagna, pasta sauces and mac-n-cheese.


  • 1  Quart(s) Whole Milk
  • 1
  • 4  Ounce(s) Weight Roux
  • 2
  •  As Needed Kosher Salt
  • 3
  • 1  Pinch Black Pepper
  • 4


    1. In a pot, heat milk on medium heat, making sure milk does not boil
    2. Add 4 ounces of roux to heated milk, keep on medium heat
    3. Cook for about 15 - 20 minutes, constantly stirring to thicken until Béchamel is at the consistency of your liking



  • 3/4 Pound(s) Butter
  • 3/4 Pound(s) All Purpose Flour
  • Directions

    1. Melt butter in a thick high-sided pan on high heat
    2. Once butter is melted, add flour slowly while whisking constantly
    3. Lower heat to medium-low and cook for about 3 - 5 minutes while constantly whisking to get any lumps out

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