Bechamel Sauce & Cheese Sauce recipe is an easy, basic sauce recipe. Master this and you can make many different sauces.<
Béchamel sauce is known as white sauce, is made from a white roux (butter and flour) and milk. It is a mother sauce of French cuisine. This simply means it’s the base sauce for other sauces such as Mornay sauce, which is Béchamel with cheese.
With a medium thickness, this sauce is perfect for mac and cheese. It’s often used in gratins like potatoes and baked vegetables.
Bechamel Sauce & Cheese Sauce
You can make this white velvety sauce in two easy steps. Make a roux and add gradually your milk. Season with salt.
It’s simply delicious!
How do you make this sauce?
- Melt butter in a saucepan.
- Stir in an equal amount of flour
- Cook the mixture for just under a minute. This is known as a roux.
- Stir in milk, a little at a time, making sure to stir well so that no lumps form.
- Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy.
Melt butter, add flour and cook 2 minutes.
Add milk and bring to a boil.
Add 2 c cheese and stir until melted for Cheese Sauce.
Basic Bechamel Sauce (instructions for Cheese Sauce included)
How to make the 'mother sauce' bechamel as well as cheese sauce.
Print
Pin
Rate
Add to Collection
Servings: servings
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons self-rising flour
- 1/8 to 1/4 teaspoon Salt and pepper
- 1 cup milk
Instructions
- Melt 2 T butter in a sauce pan.
- Whisk in 2 T self-rising flour. Cook a couple minutes. Do not let brown.
- Add Salt and pepper.
- Pour 1 c milk into sauce pan and whisk until smooth.
- Bring to a boil, then reduce and simmer until thick.
- Taste and adjust seasoning.For Cheese Sauce
- Add 2 cups you favorite cheese to Bechamel Sauce.
- Whisk until melted.
Nutrition
Calories: 50kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Calcium: 34mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
If you’ve tried this recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST for even more delicious food.
Kimmy says
How much pasta should you use for this sauce?
Paula says
It just depends on how saucy you want the noodles. I would use 8 ounces of dry pasta. You can also double, triple, etc that base sauce for as much as you need.
Jackie says
Hi
Why don’t you have a print button on your website.
Paula says
This is probably the only recipe I don’t have a print on. Because it’s in a step by step process. .