A noble white sauce born of butter, flour, and milk – smooth, subtle, and endlessly adaptable. A cornerstone of classical cuisine, revered for its role in gratins, vol-au-vents, and the refinement of countless garnished dishes.
FR / EN
Sauce Béchamel / Béchamel Sauce
Regional Style
Classical Haute Cuisine / Parisian Tradition
Servings
Serves Four
Ingredients
- 30 g butter
- 30 g flour
- 500 ml whole milk
- 1 small onion, studded with two cloves (optional)
- Salt, to taste
- White pepper or freshly grated nutmeg, optional
One tablespoon is approximately 15 milliliters (ml), and a teaspoon is approximately 5 milliliters (ml).
Preparation Method
Make the Roux
In a thick-bottomed saucepan, melt the butter over gentle heat. Add the flour and stir constantly with a wooden spoon or whisk to form a smooth paste. Cook this roux blond for 2 to 3 minutes without allowing it to take on color—just enough to cook the flour.
Add the Milk Gradually
Off the heat, begin adding the warm milk in small quantities, whisking vigorously to incorporate. Return the pan to low heat and continue whisking as the sauce thickens.
Infuse and Simmer
Optionally, add the onion studded with cloves and let the sauce simmer very gently for 15 to 20 minutes. Stir frequently and skim if needed. The sauce should be smooth and coat the back of a spoon.
Season and Strain
Remove the onion. Add salt to taste, and if desired, a light dusting of white pepper or freshly grated nutmeg. For elegant service, pass the sauce through a fine sieve or chinois.
Serving Suggestions & Garnishes
Use as a base for gratin de chou-fleur, croquettes, vol-au-vents, crêpes, or enrich it into derivatives like Sauce Mornay (with cheese), Sauce Soubise (with onion), or Sauce Crème (with cream). It is the heart of many vegetable and egg preparations in French cuisine.
Tips, Tricks, or Variations
Warm the milk separately with a pinch of salt and a bay leaf for a deeper aroma. A few drops of cream added just before service will round the texture. If making in advance, press a piece of parchment or buttered paper directly on the surface to avoid a skin.
Historical & Cultural Context
Named after Louis de Béchameil, a steward to Louis XIV, this sauce was refined by Carême and codified by Escoffier as one of the mother sauces of French cuisine. Its elegance lies in its restraint: the smooth unison of roux and milk—a canvas for refinement, used across the grand cuisine of the 18th and 19th centuries.
