When it comes to classic comfort cooking, nothing beats a silky smooth béchamel sauce (called Mornay when you add cheese). It's the base of so many family favourites - lasagne, creamy veggie bakes, or a luxe potato gratin. Once you've mastered this easy recipe, you'll never need a packet mix again.
If you love homemade staples like cheesy lasagna, creamy chicken and bacon pasta bake, and other comforting family dinners, you will find this versatile sauce essential to enhance many dishes!
Béchamel is one of the classic "French mother sauces" - a simple mixture of butter, flour and milk whisked together until thick, smooth and glossy. When you stir through cheese, it becomes a Mornay sauce: rich, cheesy, and utterly comforting.
It's the backbone of so many dishes, from lasagne to croquettes, and is one of those recipes that's worth having up your sleeve. And while it might sound a bit fancy, it's actually one of the quickest and easiest sauces you can make - 10 minutes and done.
Pair it with baked pasta, pour over a vegetable au gratin, or use it as the creamy layer in a potato bake. You'll wonder how you ever cooked without it!
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Why You're Going To Love This Recipe
- No lumps, no stress - whisking tips included for a silky smooth sauce every time.
- Ready in 10 minutes - weeknight friendly.
- Budget-friendly - pantry staples, no fancy ingredients needed.
- So versatile - use as a base for lasagne, pasta bakes, pies (chicken pot pie is my fave!), gratins and more.
- Cheesy upgrade - turn it into a Mornay sauce with your favourite cheeses.
Béchamel Ingredients
Since this recipe includes cheese, it's technically a mornay sauce - making it the perfect base for all your favourite meals that require a white sauce recipe.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Unsalted Butter - gives that rich, velvety base.
- Plain flour - essential for thickening (make sure to cook it off before adding milk).
- Milk - use full-cream/whole milk for the creamiest sauce.
- Cheese - cheddar and mozzarella give the best balance of flavour and melt.
Variations
- Gluten-Free Béchamel - swap plain flour for a GF plain flour blend.
- Lightened Up - use low-fat milk and skip the cheese for a basic white sauce.
- Extra Cheesy - stir in parmesan cheese, gruyere or even a little blue cheese for a flavour punch.
- Mix It Up - sauté a garlic clove in the butter before adding the flour, stir in some fresh parsley, thyme, or chives for a herby twist, a pinch of nutmeg, cayenne or paprika adds a lovely warmth.
How To Make Béchamel Sauce
Follow these simple steps for a foolproof white sauce!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Melt the butter in a saucepan over medium heat. Do not allow it to brown.
- Whisk in the flour to make a smooth paste (this is your roux). Cook for 1-2 minutes to allow the flour to cook.
- Slowly add milk, about ⅓ cup at a time, whisking constantly until smooth before adding more.
- Continue whisking until all the milk is added and the sauce is lump-free. Cook until thickened, about 2-3 minutes, stirring all the while.
- Add cheese (if making a Mornay sauce) and stir until melted.
- Once smooth, season with salt and black pepper to taste.
Tip: if you're not using the sauce immediately, cover the top with a piece of plastic wrap to stop if from forming a skin.
Recipe Tips
- Whisk constantly - this is the #1 trick for avoiding lumps.
- Cook the flour first - just a minute or two to cook out the raw taste.
- Use warm milk (or room temperature) - helps the sauce thicken faster and more evenly.
- Choose good cheese - a strong cheddar or mix of mozzarella/cheddar gives the best flavour.
- Adjust consistency - too thick? Add a splash of milk. Too thin? Simmer for another minute.
- Make ahead - béchamel can be stored in the fridge for up to 3 days.
- Freezing - freeze in airtight containers for up to 2 months. Whisk well when reheating to restore texture.
- Double batch - it's easy to scale up and have extra on hand for meal prep.
Béchamel Sauce FAQs
Yes! Store in the fridge for up to 3 days. Whisk over low heat to bring it back to a smooth consistency, adding a splash of milk to loosen it up if required.
Usually from adding the milk too quickly or not whisking enough. Add a little more warm milk and whisk vigorously to smooth it out.
Cheddar is classic, but mozzarella, parmesan, or gruyere are also delicious.
Yes - use olive oil or Nuttelex for a dairy-free version.
Yes! Swap the plain flour for a gluten-free all-purpose flour blend.
More Comfort Food Dinners
If you love this easy cheesy Béchamel Sauce, check out these other creamy, comforting recipes:
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Bechamel Sauce (Mornay Sauce)
Ingredients
- 50 g butter
- 50 g (⅓ cup) plain flour
- 500 ml (2 cups) full cream milk whole milk
- salt and pepper to taste
- 100 g grated cheese mozzarella and cheddar
- 50 g extra grated cheese for sprinkling over the top
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the plain flour and mix until a smooth paste forms. Cook for 1-2 minutes.
- Very slowly add the milk (⅓ cup at a time) while mixing continuously until the sauce is smooth and lump-free. Continue adding ⅓ cup of milk and mixing until all of the milk has been used and the sauce is smooth.
- Continue until it has slightly thickened, about 2-3 minutes, stirring all the while.
- Add the grated cheese and mix until melted. Season with salte and pepper to taste.
Notes
- Cook The Flour Before Adding Milk - This 'cooks' the flour to avoid a raw flour taste.
- Whisk Constantly To Avoid A Lumpy Sauce - This keeps the creamy white sauce silky smooth with no lumps. For a perfectly smooth sauce, continue whisking the entire time.
- Use Warm Milk/Hot Milk (or room temperature)- Helps the sauce thicken faster and more evenly.
- Choose High-Quality Cheese - A good quality cheddar and mozzarella will give the best flavour and texture.
- Adjust Consistency - Too thick? Add a splash of milk. Too thin? Simmer for another minute.
- Make ahead - Béchamel sauce can be stored in the fridge for up to 3 days.
- Freezing - Freeze in airtight containers for up to 2 months. Whisk well when reheating to restore texture.
- Double batch - It's easy to scale up and have extra on hand for meal prep.
Lucy says
The easiest and cheesiest bechamel sauce!