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Béchamel sauce in a copper saucepan with a ladle on the side and a kitchen cloth

Creamy Béchamel Sauce

Béchamel pronounced (bay-sha-mel) is one of the most famous basics of French cooking. This delicious and creamy white sauce is the base of many French recipes, and is a great wine pairing ally!

  • Total Time: 20 minutes
  • Yield: 4 1x



¼ cup (35 g) of butter

¼ cup (35 g) of all-purpose flour

2 cups (500 ml) of milk (I recommend whole milk for extra creaminess)

¼ teaspoon of ground nutmeg

1 teaspoon of sea salt

⅛ teaspoon of white pepper 


  1. In a saucepan, melt the butter over medium-high heat.
  2. When the butter is bubbling nicely, add the flour all at once and stir energetically with a whisk.
  3. Lower the heat to medium intensity.
  4. Add 1/3 of the milk and stir.
  5. Add another 1/3 of the milk and keep stirring.
  6. Add the rest of the milk and stir continuously for 10 minutes until the sauce has thickened.
  7. Add the ground nutmeg, salt, and white pepper and stir.
  8. It’s ready!

Nim Keys

The secret of Béchamel lies in the constant whisking. Just know you won’t be able to multitask while making béchamel but trust us, it’s worth the commitment!

  • Author: Ninon
  • Prep Time: 5
  • Cook Time: 15
  • Category: Condiment
  • Cuisine: French
  • Diet: Vegetarian


  • Serving Size:
  • Calories: 173
  • Sugar: 6.3 g
  • Sodium: 634.6 mg
  • Fat: 11.7 g
  • Carbohydrates: 12.2 g
  • Protein: 5.1 g
  • Cholesterol: 33 mg

Keywords: béchamel sauce, white sauce, French cuisine