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.

Origin and classification

Béchamel is a French sauce traditionally classified as one of the classic mother sauces. Some sources describe its modern form as codified in the 17th century and widely adopted in European cooking.

Preparation

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.

Culinary uses

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.

Related sauces

Béchamel differs from cream-based sauces such as Alfredo, which rely more heavily on dairy fat and cheese. By contrast, béchamel is thickened primarily with a flour-and-butter roux and usually has a milder milk-based flavour.