Why You’ll Love This Recipe

I love how quick and foolproof this recipe is. With just a handful of everyday ingredients, I can create a rich, velvety sauce that forms the base for so many comfort dishes. It’s ready in under 15 minutes, and once I get the hang of it, I can easily adjust the thickness or flavor for different recipes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tbsp unsalted butter
¼ cup (35 g) plain (all-purpose) flour
2½ cups (625 ml) full-cream (whole) milk
1 tsp chicken stock powder (bouillon)

Directions

1. I start by melting the butter in a small saucepan over low heat. Once melted, I add the flour and stir constantly for about 1 minute to form a smooth paste (roux).

2. I slowly pour in the milk, whisking continuously to avoid any lumps.

3. I keep the heat low and continue whisking for 6–8 minutes until the sauce thickens and coats the back of a spoon.

4. Once it reaches the right consistency, I whisk in the chicken stock powder for a final touch of flavor.

5. I use the sauce immediately or keep it warm until I’m ready to assemble my dish.

Servings and Timing

This recipe serves 4 people.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Variations

I sometimes make a cheese version (Mornay sauce) by stirring in grated cheddar or parmesan for an extra creamy finish. When I want a richer sauce, I use a splash of cream or add a pinch of nutmeg for a hint of warmth. For a vegetarian version, I swap the chicken stock powder with vegetable stock powder or just season with salt and pepper.

Storage/Reheating

I like to use the sauce immediately for the best texture. If I do need to store it, I press plastic wrap directly on the surface to prevent a skin from forming and refrigerate it for up to 2 days. When reheating, I warm it gently over low heat, whisking in a little extra milk to loosen it up.

FAQs

What’s the key to a smooth Bechamel Sauce?

I always add the milk slowly while whisking constantly — that’s the secret to keeping it lump-free.

Can I make this sauce gluten-free?

Yes, I replace the plain flour with an equal amount of gluten-free flour or cornstarch.

How do I make it thicker?

I let it cook a little longer or add a touch more flour at the beginning when making the roux.

Can I make it thinner?

Yes, I whisk in more milk a little at a time until it reaches my desired consistency.

What can I use instead of chicken stock powder?

I season with salt and a small pinch of nutmeg for classic French flavor.

Can I make it ahead of time?

Yes, I prepare it up to a day in advance and reheat it gently with a splash of milk before using.

Can I freeze Bechamel Sauce?

I prefer not to — the texture changes when thawed — but if I do, I whisk it well after reheating to bring it back together.

Why did my sauce turn lumpy?

That usually happens when the milk is added too quickly or the heat is too high. I keep it low and steady for a smooth sauce.

Can I add cheese directly to this?

Absolutely. Stirring in grated cheese turns it into a Mornay sauce — perfect for mac and cheese or baked dishes.

What dishes can I use it in?

I use it for lasagna, vegetable bakes, creamy pasta, moussaka, and even over fish or chicken.

Conclusion

I love how this Bechamel Sauce turns simple dishes into something rich and comforting. Its creamy texture and mild flavor make it endlessly versatile, and once I learned to make it, it quickly became a staple in my kitchen. Whether for layering in lasagna or drizzling over baked vegetables, it’s a sauce I always come back to.