Bechamel sauce is a classic in French cooking. It’s a creamy and super versatile sauce that can really boost the flavor of just about any dish. Its creamy and smooth vibe makes it a go-to for everything from lasagna to mac and cheese.
Let’s dive into where bechamel sauce comes from, what you need to whip it up, and how to make it from scratch. If you’re just starting out in the kitchen or you’ve been cooking for a while and want to nail your bechamel game, this guide is here to help you get the hang of this classic sauce super quickly. Alright, grab your whisk and get ready to wow your taste buds with some tasty homemade bechamel!

What is Bechamel Sauce?
Bechamel originated in Italy and was introduced to France in the 1500s by the well-known De Medici family. The renowned chef Escoffier built on Careme’s studies when he concluded that one of the five sauces was responsible for the development of modern French cuisine. These sauces are referred regarded as “mother sauces,” and they include tomato, velouté, espagnole, and hollandaise. They serve as a foundation for “daughter” sauces, which are different types of sauces.
Ingredients of Bechamel Sauce Recipe
Bechamel sauce, also known as white sauce, is a classic French sauce that serves as the base for many dishes. To make this creamy and versatile sauce, you will need some simple ingredients.
Unsalted Butter 4 Tablespoons
The unsalted butter adds richness to the sauce while the flour helps thicken it to a creamy consistency.
All-Purpose Flour ¼ Cup
The flour is used to create a roux when combined with butter, which acts as a thickening agent for the sauce.
Whole Milk 2½ Cups
Whole milk adds richness and creaminess to the sauce, providing a smooth texture and a subtle sweetness that complements various dishes beautifully.
Ground Nutmeg ¼ Teaspoon
Nutmeg adds a warm and slightly sweet flavor to the creamy sauce, enhancing its overall taste profile. When making Bechamel sauce, a pinch of nutmeg is often added to complement the richness of the butter and milk, creating a deliciously flavorful base for sauce.
Shredded Provolone Cheese 1 Cup
Provolone cheese is not a traditional ingredient in Bechamel sauce recipes but can be added to create a unique variation with a rich and tangy flavor profile.
Grated Parmesan Cheese ½ Cup
Even though Parmesan cheese isn’t usually in Bechamel sauce, tossing it in can really boost the flavor and creaminess of the sauce.
Salt to taste
To make this creamy and versatile sauce, you’ll need salt to enhance the flavors of the other ingredients.
Black pepper to taste
The addition of black pepper brings a subtle kick of heat and enhances the overall flavor profile of the sauce.
How to make Gravy Sauce?
- In a medium-sized pot over medium-low heat, melt the butter. Add the flour and heat, stirring constantly, until the flour is light brown and has a nutty fragrance.
- Add the milk gradually, stirring constantly. Once all of the milk has been added, add the nutmeg. After that, the mixture needs to be allowed to boil. Bring to a boil and simmer, whisking constantly, for 2 minutes.
- Remove from the fire and gradually add the provolone shreds, stirring until the cheese melts. Season with salt and pepper and add the Parmesan cheese.
Tips for White Sauce Recipe
When making a white sauce, also known as Bechamel sauce, there are a few key tips to keep in mind for a smooth and creamy result.
- heat the butter gently and avoid browning it, as this can affect the color and flavor of the sauce.
- Making the roux, the flour foundation for the sauce, is our first step. You combine flour and leftover roast fat to make sauce. Here, you combine it with butter.
- Using a wooden spoon, constantly whisk in the flour until tiny bubbles appear. Butter should be melted till foaming.
- When the flour is done, it will be “cooking out,” so you won’t be able to taste it. Now, while the pan is still hot, you can add the milk if you’re a decent cook. If not, remove the pan from the heat and gradually pour in the milk. Although you can use a whisk, experts won’t like it! Use a whisk to incorporate the milk.
- Next, add additional milk. Add all the milk and bring it back to a boil. The sauce should next be cooked until it thickens.
- Using a wooden spoon, turn it frequently while cooking and scrape it down the pan’s edge to remove any stuck flour. Let it cool down a little there. To prevent a skin from forming, cover with plastic wrap once it has cooled.

Bechamel Sauce
Ingredients
- 4 Tablespoons Unsalted Butter
- ¼ Cup All-Purpose Flour
- 2½ Cup Whole Milk
- ¼ Teaspoon Ground Nutmeg
- 1 Cup Shredded Provolone Cheese
- ½ Cup Grated Parmesan Cheese
- Salt to Taste
- Black pepper to Taste
Instructions
- In a medium-sized pot over medium-low heat, melt the butter
- Add the flour and heat, stirring constantly, until the flour is light brown and has a nutty fragrance
- Add the milk gradually, stirring constantly
- Once all of the milk has been added, add the nutmeg
- After that, the mixture needs to be allowed to boil
- Bring to a boil and simmer, whisking constantly, for 2 minutes
- Remove from the fire and gradually add the provolone shreds, stirring until the cheese melts
- Season with salt and pepper and add the Parmesan cheese
Nutrition
Final Words
Bechamel sauce is truly a versatile and classic addition to many culinary delights. Its creamy texture and rich flavor can elevate a wide range of dishes, from lasagnas to gratins. Whether you are a seasoned chef or a novice cook, mastering the art of making bechamel sauce can open up a world of delicious possibilities in your kitchen. So, don your apron, grab a whisk, and let the magic of bechamel sauce transform your cooking experience into something truly special. Cheers to creating culinary masterpieces with this creamy delight!