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Bechamel Sauce


This Bechamel Sauce Recipe is a very delicious white sauce that you can add to many dishes from pancakes, and crepes to fish and meat.

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Need to adjust?
1 cup milk
2 tablespoons flour
2 ounces butter
1/8 teaspoon nutmeg just a little
to taste salt
to taste pepper

And love - it is the main ingredient!


1 -2 tablespoons
Serving Size
1.7 g
8.5 g
4 g
5.4 g
Saturated fat
1.9 g
24 mg
0.1 g
101 mg
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      This Bechamel Sauce Recipe is a very delicious staple sauce that you can add to many dishes from pancakes, and crepes to fish and meat. You can serve it over your favorite meals.

      Bechamel sauce is a staple sauce for many European cuisines, but it has its roots in Tuscany, Italy. It became very popular in France and that’s why people sometimes call it French sauce.

      This Bechamel sauce was referred to as a “glue sauce” which has a consistency similar to glue and white color. If you add nutmeg, you will get a slightly darker color. And the taste is absolutely delicious!

      Bechamel Sauce in a bowl with spoon

      Bechamel sauce is often added to lasagna and then accompanied with meat sauce.

      In Portuguese cuisine, you can find many dishes with bechamel sauce and as a fact, I decided to create this simple recipe. It will be my reference when I make more complicated recipes with bechamel sauce I will be using this recipe as an example.

      What is the best season to make this recipe?

      This bechamel sauce is perfect for making year-round. And you don’t need any specific ingredients or skills.

      Bechamel Sauce in a bowl with spoon

      Can I add other ingredients?

      Yes, you can also add other spices such as onion or garlic powder, dijon mustard, thyme, tarragon, or paprika, and you will get a delicious flavor. I use nutmeg and it perfectly complements the creaminess of the bechamel sauce.

      What can I serve with this bechamel sauce?

      Savory crepes with chicken or honey-baked baked turkey, macaroni and cheese, baked fish, chicken pot pie, pasta with cheese, cheese quiche, and other delicious meals.

      Which drinks pair well with this sauce?

      White wine works well if you serve this sauce over turkey or chicken. If you want to serve savory crepes consider rosé wine, it will accompany the bechamel sauce perfectly. Sparkling water, iced tea, or fruit juice will work great too.

      Can I serve it straight away?

      Yes, you can serve this sauce right after you made it.

      How long can I store the leftovers?

      Bechamel sauce can be stored in the refrigerator for up to 3-4 days.

      Tip: let it cool to room temperature first. After you can transfer it to an airtight container and refrigerate it.

      Reheating: Gently reheat the sauce on the stovetop over low to medium heat, stirring occasionally to ensure even heating. If the sauce becomes too thick, you can add a little bit of milk to reach the desired consistency.

      Bechamel Sauce in a bowl

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      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

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      3 min

      Gather ingredients

      Gather all ingredients.

      2 min

      Melt butter

      In a saucepan, melt the butter over medium heat until it's completely melted.

      1 min

      Add flour

      Add the flour to the melted butter and whisk continuously to form a smooth paste. Keep stirring for about 1-minute.

      2 min

      Add milk

      Gradually add the milk into the butter-flour mixture while whisking constantly. Continue whisking until the sauce thickens and becomes smooth.

      2 min

      Add seasoning

      Add 1/8 of teaspoon of nutmeg, salt and pepper to taste. Continue stirring for a few seconds and it is done. Note: the nutmeg gives delicious flavor and can color the sauce.



      Your bechamel sauce is ready. Enjoy!



      Recipe creator and contributing writer to food-related publications.

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