Bechamel Sauce (Mornay Sauce)

Say goodbye to lumpy, bland sauces—this foolproof béchamel is rich, creamy, cheesy and ready in just minutes!

5 from 1 vote

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Course: Sauces, sauces and condiments

Cuisine: French, western

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.
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 stirring the bechamel sauce until it has slightly thickened.
Add the grated cheese and mix until melted.

RECIPE NOTES & TIPS

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 the Thickness – If the sauce is too thick, add a splash more milk. If it’s too thin, let it cook for an extra minute.