Béchamel (white) sauce and variations Recipe
Béchamel (white) sauce and variations
Total time: less than 15 minutes
Preparation time: 5 minutes
Cooking time: 30 minutes
Difficulty: Easy
Chef's Note

Béchamel sauce, sometimes called white sauce, is a culinary staple. Below you’ll find the classic version, but you can personalize it by adding a spice or simply adding a shallot which can be removed once the sauce is cooked. 

season with salt and white pepper (so as not to color the sauce with black flecks);

in many Quebecois and Greek recipes, a pinch of nutmeg is added.

Ingredients for 1 liter (4 cups) sauce
- 6 tbsp. butter
- 6 tbsp. flour
- 1 liter (4 cups) milk
- Salt and white pepper
  1. melt the butter in a small saucepan; 
  2. remove the saucepan from the heat; add the flour and a little milk; 
  3. whisk well; add the remaining milk;   
  4. return to low heat and let thicken, whisking occasionally so that the sauce is smooth and well-blended.    

Seasoning and variations
  • since the sauce is relatively bland, it can also be flavored with a touch of curry for chicken; a sprig of dill for fish; a bunch of tarragon for poultry, etc.; 
  • for salmon pie, add slices of hard-boiled egg; 
  • you can sauté a minced shallot in the butter at the beginning of the recipe; 
  • to add a French touch to a sauce for seafood, reduce the amount of milk and add 70 ml (5 tbsp.) white wine or use 1/3 fish stock.

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up