Béchamel sauce

Béchamel sauce is a classic white sauce made from a roux of butter and flour mixed with milk, usually seasoned with salt, pepper, and nutmeg.

Béchamel sauce is a classic white sauce made from a roux of butter and flour mixed with milk, usually seasoned with salt, pepper, and nutmeg. It is considered one of the French mother sauces and serves as a base for many other sauces and dishes.

What it is

Béchamel is a French sauce traditionally classified as one of the classic mother sauces. Its modern form was codified in the 17th century and widely adopted in European cooking. It is also called salsa blanca or white sauce in Spanish-language sources.

How it's made

The basic method is to make a roux with butter and flour, then add milk gradually while stirring until smooth and thick. Seasoning is typically added near the end, often including salt, white pepper, and nutmeg. The sauce thickens because the roux absorbs and stabilizes the milk as it cooks. Grains can be reduced by adding milk gradually and whisking continuously.

Why it matters

Béchamel is used as a sauce on its own and as a foundation for other preparations. Common applications include lasagne, cannelloni, croquettes, gratins, vegetables, fish, poultry, and creamy soups. It differs from cream-based sauces such as Alfredo, which rely more heavily on dairy fat and cheese. Béchamel is common in Canadian home cooking and restaurant dishes influenced by French and European cuisine.