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Basic Bechamel Sauce aka White Sauce

Basic white sauce is just that. You can and should expand the sauce using the variations available.
Course Sauce
Cuisine French
Keywords Bechamel Sauce, White Sauce
Cooking Method Stove Top
Hot/Cold Dish Hot
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Servings (1 cup)
Author jughandle

What You Will Need:

  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1/4 tsp kosher salt
  • 1 dash black pepper - freshly ground
  • 1 cup whole milk - or half-and-half


Steps to Make It

  • Melt the butter in a small, heavy saucepan over low heat.
  • Whisk the flour into the melted butter. You are making a roux.
  • Add the salt and freshly ground black pepper.
  • Cook over low heat, stirring, for at least 2 minutes to minimize the "raw flour" taste.
  • Slowly add 1 cup of milk or 1/2 and 1/2, stirring constantly.
  • Continue cooking slowly until smooth and thickened.
  • There you have it. A very basic white sauce. To make it more interesting check out the variations.


The thickness of the white sauce depends on the dish you're making. Cream soups call for a thin white sauce; a medium one is typically used in casseroles, or in a gravy. Thick and heavy white sauces are generally found in soufflé and croquette batters.


Nutrition Facts
Basic Bechamel Sauce aka White Sauce
Amount Per Serving (0.25 C)
Calories 102 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 21mg7%
Sodium 222mg10%
Potassium 81mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 275IU6%
Calcium 69mg7%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.