The Basics: Béchamel Sauce

🥄 How to Make Perfect Béchamel Sauce Every Time (+ Easy Thickness Conversion Chart)

Béchamel sauce — the creamy, white roux-based wonder — is one of the most essential French mother sauces, and it’s a secret weapon for home cooks and food lovers alike. Whether you’re layering lasagna, whipping up mac and cheese, or crafting the perfect croque monsieur, a well-made béchamel is pure kitchen gold.

In this guide, we’ll break down what béchamel is, how to make it from scratch, and how to easily adjust its consistency for different dishes with a conversion chart to help you scale it every time.

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✨ What Is Béchamel Sauce?

Béchamel is a simple sauce made with:

• Butter

• Flour

• Milk

It starts with a roux (equal parts butter and flour cooked together), then milk is whisked in and gently simmered until thick and velvety.

This creamy base is incredibly versatile — it can be:

• Left plain for dishes like moussaka or soufflé

• Infused with cheese (hello, Mornay sauce!)

• Spiced with nutmeg, mustard, garlic, or herbs

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🧑‍🍳 Basic Béchamel Sauce Recipe (Yields ~500ml)

Ingredients:

• Butter – 40g

• Plain flour – 40g

• Whole milk – 500ml

• Salt – ½ tsp

• Nutmeg – a pinch (optional)

• White pepper – to taste (or black pepper if preferred)

Instructions:

1. Melt butter in a saucepan over medium heat.

2. Add the flour and whisk for 1–2 minutes until bubbly and pale golden.

3. Slowly whisk in the milk, stirring constantly to avoid lumps.

4. Simmer gently for 5–7 minutes, whisking frequently until the sauce thickens.

5. Season with salt, nutmeg, and pepper.

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📊 Béchamel Sauce Thickness Conversion Chart

Use this chart to scale the thickness of your béchamel depending on the dish. The thicker the sauce, the more flour and butter you'll need per 500ml of milk.

Thickness	Butter (g)	Flour (g)	Milk (ml)	Best For
Thin	25g	25g	500ml	Light vegetable gratins, soup base
Standard	40g	40g	500ml	Lasagna, cheese sauce, casseroles
Thick	60g	60g	500ml	Croquettes, soufflé, moussaka
Extra Thick	75g	75g	500ml	Filling for savory pies or croque monsieur

💡 Tip: If your sauce is too thick, just whisk in a bit more warm milk to thin it out.

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To make mornay sauce:

• Start with 100g for a balanced, smooth sauce — rich but not overly heavy
  Go up to 150g for extra cheesiness (great for mac and cheese, gratins, or croque monsieur)
  🧀 Best Cheeses for Mornay:
  Gruyère – traditional and melts beautifully
  Cheddar – sharp and flavorful (great for mac and cheese)
  Parmesan – for extra umami (often added in combo)
  Fontina or Emmental – mild and gooey
  Mozzarella – stretchy and melty, but best in blends

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  🔥 How to Add the Cheese:
  Make your béchamel as usual.
  Remove from heat once thickened.
  Stir in the grated cheese gradually, whisking until fully melted and smooth.
  Taste and season (cheese adds salt, so adjust carefully).

Variations and add ins

Turn your béchamel into something special by adding

• Mustard or hot sauce → for a punchier version

• Onion-studded milk → gently simmer milk with a halved onion and cloves for a classic French twist

Mastering béchamel means unlocking a whole world of creamy comfort dishes. It’s one of those foundational recipes that adapts to your mood, ingredients, and cravings. Keep this post bookmarked, and refer to the thickness chart anytime you want a perfectly textured sauce.

❓ FAQ: Béchamel Sauce Made Simple

What is the difference between béchamel and white sauce?

Béchamel is a type of white sauce — specifically, a classic French version made with a roux (butter and flour) and milk. The term "white sauce" is often used more generally, but béchamel is the traditional name.

Can you make béchamel sauce in advance?

Yes! You can make béchamel up to 3 days ahead and store it in the fridge. Place a layer of plastic wrap directly on the surface to prevent a skin from forming. Reheat gently with a splash of milk to loosen it.

Why is my béchamel sauce lumpy?

Lumpy béchamel is usually caused by adding cold milk too quickly or not whisking thoroughly. For a smooth sauce, add warm milk gradually and whisk constantly. If lumps persist, strain the sauce or blend it briefly.

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