Bechamel Sauce (Mornay Sauce)

This foolproof béchamel sauce is rich, creamy, cheesy and ready in just minutes!

5 from 1 vote

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Course: Sauces, sauces and condiments

Cuisine: French

Diet: Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 167kcal

Cost: $5

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.

RECIPE NOTES & TIPS

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.