How to Make Perfect 3-Ingredient Basic White Sauce (Béchamel)

Béchamel, also known as white sauce, is one of the five mother sauces in French cuisine. This simple 3-ingredient recipe gives you a rich, velvety sauce that can serve as the base for many dishes like macaroni and cheese, lasagna, or creamy soups. Made with just butter, flour, and milk, this basic white sauce is easy to master and incredibly versatile in both savory and creamy dishes.

Why You’ll Love This Recipe

Béchamel sauce is a fundamental sauce that’s essential to many comforting dishes. It’s creamy, smooth, and easy to prepare. With only three basic ingredients—milk, butter, and flour—it’s incredibly cost-effective while still being full of flavor. Once you master this classic white sauce, you’ll find that it can enhance countless recipes, from baked dishes to creamy pasta sauces. It’s the perfect foundation for any creamy dish and can be customized with herbs, spices, or cheese to fit your needs.

Ingredients

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 1/2 cups milk (whole milk or any milk of choice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Roux:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat, making sure not to let it brown or burn.

2. Add the Flour: Once the butter is melted, sprinkle in the flour. Stir constantly with a whisk or spoon to combine the butter and flour, cooking the mixture for about 1-2 minutes. This creates a roux, which is the thickening agent for the sauce. It should form a smooth paste. Be careful not to let it brown; it should remain pale.

Add the Milk:

3. Pour in the Milk: Gradually add the milk to the roux in small splashes, whisking constantly as you do so. This helps to prevent lumps from forming. Continue adding the milk and whisking until the mixture is smooth.

4. Simmer and Thicken: Bring the sauce to a gentle simmer, continuing to stir occasionally. The sauce will begin to thicken after about 3-5 minutes. Once it reaches your desired consistency (smooth and velvety), remove it from the heat.

Season the Sauce:

5. Season: Taste the sauce and add salt and pepper to your liking. For extra flavor, you can also add a pinch of nutmeg (a classic addition in béchamel sauce) or a little garlic powder.

Serve:

6. Serve: Your béchamel sauce is now ready to use! Pour it over pasta, veggies, or use it as the base for a cheese sauce or creamy soup.

Servings and Timing

• Servings: Makes about 1 1/2 cups of sauce (enough for 4 servings)

• Prep time: 5 minutes

• Cook time: 5-7 minutes

• Total time: 10-12 minutes

Variations

• Cheese Sauce: To make a cheese sauce, stir in 1/2 to 1 cup of shredded cheese (cheddar, Gruyère, Parmesan, or your favorite) once the béchamel sauce has thickened. Stir until the cheese has melted into the sauce.

• Herb-Infused Béchamel: Add a sprig of fresh thyme or bay leaf to the milk as it heats up. Remove the herbs before adding the milk to the roux for an infused, aromatic sauce.

• Vegan Béchamel: Use plant-based butter and dairy-free milk (such as almond, oat, or soy milk) to make a vegan-friendly version of béchamel.

Storage/Reheating

Store leftover béchamel sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the sauce in a saucepan over low heat, whisking occasionally. If it thickens too much in the fridge, simply add a splash of milk to thin it out as you heat it.

FAQs

Can I use cornstarch instead of flour?

Yes, you can substitute cornstarch for flour, but you’ll need to use about 1 tablespoon of cornstarch for every 2 tablespoons of flour. Dissolve the cornstarch in a little bit of cold milk before adding it to the butter, then proceed with the recipe as usual.

What if my béchamel sauce is lumpy?

If your sauce is lumpy, don’t worry! Simply continue whisking, or use an immersion blender to smooth it out. If needed, you can also strain the sauce through a fine-mesh sieve to remove any lumps.

Can I freeze béchamel sauce?

Yes, béchamel sauce can be frozen for up to 2-3 months. Let it cool completely, then transfer it to a freezer-safe container. When ready to use, thaw it in the refrigerator overnight and reheat gently on the stovetop, adding a little milk if needed to achieve the right consistency.

Can I use this sauce for macaroni and cheese?

Absolutely! This classic béchamel sauce is the base for many cheese sauce recipes, including macaroni and cheese. After making the béchamel, simply stir in shredded cheese and season to taste for a creamy cheese sauce.

Conclusion

Making perfect béchamel sauce is easy and quick with this 3-ingredient recipe. Whether you’re making a rich, creamy pasta sauce, preparing a casserole, or adding it to soups, this classic French sauce is a versatile kitchen staple. With just butter, flour, and milk, you’ll have a silky, smooth sauce that will elevate any dish. Try it today and enjoy the richness and comfort of homemade béchamel in your meals!