• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Dressings & Sauces

    Easy White Sauce (Béchamel)

    Published: Nov 8, 2022 · by Nico

    Jump to Recipe

    White sauce, also known as béchamel sauce, is a versatile sauce you can use in many recipes, from pasta bakes to savory crepes, from lasagne to oven-baked veggies.

    It's an essential recipe with four ingredients in its basic form, and it's ready in 10 minutes.

    white pot with bechamel sauce
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Tips
    • Questions
    • Storage
    • More easy sauces
    • Recipe

    Check out our best sauce recipes.

    Ingredients

    milk, oil and nutmeg

    Flour

    Use all-purpose flour for a perfectly smooth and velvety white sauce. If you want a more wholesome version, you can use whole-wheat flour.

    Fat

    Butter: unsalted butter is used in the original French and Italian bechamel recipes.

    Dairy-free or vegan butter: you can substitute dairy-free butter for regular butter. It works wonderfully.

    Olive oil: another great alternative is to use a good quality extra virgin olive oil instead of butter. Since oil is fatter than butter, use one less tablespoon of oil than butter.

    Milk

    Regular milk: classic white sauce calls for regular cow's milk. You can use full fat for a richer sauce, all the way down to fat-free milk for a lighter sauce.

    Dairy-free milk: we generally use unsweetened soy milk for our white sauce. You can use pretty much any plant milk as long as it's unsweetened.

    Nutmeg

    Nutmeg is optional. However, it's a key ingredient in the original Italian and French béchamel recipe. So if you don't like nutmeg, you can leave it out.

    Salt and Pepper

    We recommend using sea salt or kosher salt and freshly ground black pepper.

    White sauce on crepes

    Instructions

    Melt butter (or warm the oil) in a saucepan with a heavy bottom on medium heat.

    Warm up oil

    Add the flour and whisk fast and continuously for 1 to 2 minutes until the flour-fat mixture (called a roux) starts to bubble and turn golden brown.

    oil and milk in a pot

    Add milk to the pot all at once, add salt, nutmeg, and black pepper, then on low heat, whisk the sauce until it thickens.

    Tip: to speed up this step, you can warm the milk (up to 180°F or 80°C and never boiling) in a separate pot, then add the hot milk to the saucepan with the roux. This way, you'll need to whisk a lot less time.

    White sauce ready to use

    Taste and adjust for salt and keep in mind that the white sauce will keep thickening as it cools down.

    If you don't use it immediately, remember to stir it from time to time as it cools down to avoid lumps.

    white sauce in a white pot

    Serving suggestions

    Use this white sauce recipe with pasta, lasagna, and baked vegetables, for example, with:

    • Baked ziti pasta for an extra creamy pasta bake.
    • Savory chickpea crepes or in a piadina with vegetable filling.
    • Artichoke pasta bake: white sauce pairs well with most roasted vegetables.
    • Mushroom bolognese: use our mushrooms ragù and white sauce in a vegetarian lasagna.
    • artichoke pasta bake
      Artichoke Pasta Bake
    • chickpea crepes with white sauce
      Savory Crepes
    • Baked ziti pasta and fresh basil
      Baked Ziti
    • lentil bolognese
      Lentil bolognese

    Variations

    Thick or thin?

    Different recipes call for different types of white sauce. For instance, if you make lasagne or pasta bake, we recommend a medium bechamel sauce.

    If you make croquettes or veggie meatballs make a thick one, and if you mix it with cheese like parmesan or ricotta, then we'd recommend a thinner one.

    To change consistency, adjust the ratio of flour to liquids.

    • Thick white sauce: add 2 more tablespoons of flour, and keep butter and milk constant.
    • Medium or basic white sauce: 4 tablespoon flour - 4 tablespoon butter - 2 cups milk.
    • Thin white sauce: add 1 to 2 less tablespoon of flour.

    Cheese sauce

    Make the white sauce, turn the heat off, and add about 1 cup of shredded cheese and stir until the cheese melts. You can also use shredded dairy-free cheese or grated parmesan cheese.

    For cauliflower mac and cheese (no pasta) or mac and cheese, add shredded cheddar cheese, then toss with macaroni.

    You can cut the milk with half cream or dairy-free cream for an even richer flavor.

    Mushroom sauce

    Add 1 cup of sautéed mushrooms and ½ cup of parmesan cheese, and blend with an immersion blender until smooth.

    Black-truffle béchamel

    Make a classic white sauce, then add a tablespoon of truffle oil. This one is my personal favorite for cauliflower gratin and pasta bakes.

    White sauce with sauce spoon

    Tips

    How to cool white sauce?

    Cooling is the trickiest part because the sauce will create a patina on the surface that will break into lumps.

    To avoid this, you have two options.

    First, let the sauce cool down slightly while whisking it, then cover it with a piece of plastic wrap touching the sauce to avoid air getting in contact with it.

    Or you can transfer the sauce from the hot pot into a cold bowl, then stir while it cools down. The sauce will not lump if you cool it down like this.

    To speed up this process, you can even cool it bain-marie, submerging half of the saucepan into a bigger pot full of ice-cold water while stirring the sauce.

    Questions

    Is white sauce the same as Alfredo?

    White sauce and Alfredo sauce are two different recipes, although both sauces are white in color.

    White sauce is made with flour, butter, and milk. Alfredo sauce is made with heavy cream, parmesan cheese, and butter.

    Can white sauce be frozen?

    It's easy to freeze the white sauce. First, cool down the white sauce as described above, then portion it into freezer-friendly containers and freeze it for up to 3 months.

    Thaw it in the fridge until soft, then transfer it into a saucepan and warm it with some milk while stirring until you reach your desired consistency.

    If it gets lumpy, blend it with an immersion blender.

    Is béchamel sauce and white sauce the same?

    Yes, they are the same thing. White sauce is the term used mainly in the US. Béchamel is the original french name of the sauce.

    What is a Roux?

    A roux is fat and flour cooked together in equal quantities. Roux thickens sauces like béchamel, stews, soups, gravy, etc. Flour is added to hot fat (like oil) and then cooked for a few minutes. There are three types of roux: white, blond, and brown. The difference in cooking time gives the color.

    What do you use béchamel sauce for?

    You can use the white sauce for pasta bakes, savory crepes, lasagne, pasta sauces, cauliflower gratin, soufflé, and much more.

    Which fat is best for béchamel sauce?

    Butter is traditionally used for béchamel sauce. However, olive oil and dairy-free butter work equally well. You can also use vegan butter.

    White sauce on crepes
    We use the white sauce to make our savory crepes with mushrooms.

    Storage

    Refrigerator: store your white sauce in the fridge in an airtight container for 2 to 3 days. You can also prepare your white sauce in advance. But if you do so, make sure to read our tips on how to cool it down correctly to avoid lumps.

    During the cooling process, your béchamel will become thicker. To make it thinner again, add some milk and warm it up. If it gets lumpy, use an immersion blender to make it smooth again.

    Freezer: cool down the white sauce as described above, then portion it into freezer-friendly containers. It keeps well for 2 to 3 months.

    Thaw it in the fridge until soft, then transfer it into a saucepan and warm it with some milk while stirring until you reach your desired consistency.

    If it gets lumpy, blend it with an immersion blender.

    More easy sauces

    If you enjoy this white sauce, take a peek at our other creamy sauces - they pair well with veggies, pasta, and salads:

    • Homemade vegan mayo: the perfect match with veggie sides and roasted potatoes
    • Marinara sauce: an Italian classic, our version is served with vegan meatballs
    • Tahini sauce: this Middle-Eastern sauce is quick and easy to make and a guaranteed crowd pleaser
    • Tomato basil sauce: ready in 12 mins, aromatic and Italian - an easy dinner favorite
    • Chipotle sauce: a chilled sauce and delightful as a dressing on flatbread pizza
    • thick and creamy vegan mayo on a spoon
      Vegan Mayo
    • marinara sauce on top of spaghetti
      Marinara Sauce
    • chipotle sauce in a serving bowl
      Chipotle Sauce
    • tahini sauce with a spoon
      Tahini Sauce

    For more condiment ideas, check out our dressing and sauces category page.

    Recipe

    White sauce and spoon

    Easy White Sauce (Béchamel)

    Author: Nico
    White sauce, also known as béchamel sauce, is a versatile sauce you can use in many recipes, from pasta bakes to savory crepes, from lasagne to oven-baked veggies.
    It's an essential recipe with four ingredients in its basic form, and it's ready in 10 minutes.
    Print Recipe Pin Recipe Share Recipe
    5 from 12 votes
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Dressing & Sauces
    Cuisine French
    Servings 6 people
    Calories 134 kcal

    Equipment

    • Whisk and sauce pan

    Ingredients
     
     

    • 4 tablespoons all-purpose flour or whole-wheat flour
    • 4 tablespoons butter or dairy-free butter, or 3 tablespoon olive oil
    • 2 cups milk or unsweetened soy milk
    • ½ teaspoon salt
    • 1 pinch nutmeg and black pepper (optional)

    Instructions
     

    • Melt butter (or warm the oil) in a saucepan with a heavy bottom on medium heat.
      melted butter
    • Add the flour and whisk fast and continuously for 1 to 2 minutes until the flour-fat mixture (called a roux) starts to bubble and turn golden brown.
      oil and milk in a pot
    • Add milk to the pot all at once, then on low heat, whisk the sauce until it thickens. Season with salt, nutmeg, and black pepper.
      Tip: to speed up this step, you can warm the milk (up to 180°F or 80°C and never boiling) in a separate pot, then add the hot milk to the saucepan with the roux. This way, you'll need to whisk a lot less time.
      White sauce ready to use
    • Taste and adjust for salt and keep in mind that the white sauce will keep thickening as it cools down.
      If you don't use it immediately, remember to stir it from time to time as it cools down to avoid lumps.
      white sauce in a white pot

    Notes

    Nutrition information is an estimate for one serving of white sauce out of six.
    TIP ON COOLING DOWN
    Cooling is the trickiest part because the sauce will create a patina on the surface that will break into lumps.
    To avoid this, you have two options.
    1. Let the sauce cool down slightly while whisking it, then cover it with a piece of plastic wrap touching the sauce to avoid air getting in contact with it.
    2. You can transfer the sauce from the hot pot into a cold bowl, then stir while it cools down. The sauce will not lump if you cool it down like this.
    To speed up this process, you can even cool it bain-marie, submerging half of the saucepan into a bigger pot full of ice-cold water while stirring the sauce.

    Nutritional Values

    Nutrition Facts
    Easy White Sauce (Béchamel)
    Amount Per Serving
    Calories 134 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g38%
    Trans Fat 0.3g
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 3g
    Cholesterol 30mg10%
    Potassium 130mg4%
    Carbohydrates 8g3%
    Dietary Fiber 0.1g0%
    Sugar 4g4%
    Protein 3g6%
    Vitamin A 365IU7%
    Vitamin B6 0.1mg5%
    Vitamin C 0mg0%
    Vitamin E 0.3mg2%
    Vitamin K 1µg1%
    Calcium 103mg10%
    Folate 9µg2%
    Iron 0.2mg1%
    Manganese 0.04mg2%
    Magnesium 11mg3%
    Zinc 0.4mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like the following:

    • Vegan Pasta Recipes such as pomodoro and vegan carbonara
      40 Vegan Pasta Recipes
    • Easy dinners pasta and stuffed veggies
      40 easy dinners
    • 43 plant-based desserts including vegan custard and apple cake
      43 Plant-Based Desserts

    « Tofu Stir Fry
    Air Fryer Mushrooms »

    Reader Interactions

    Comments

    1. Marion Howard

      November 28, 2022 at 7:22 pm

      5 stars
      Recipe was perfect ! I used it for cauliflower cheese , using organic brown flour . My friend is vegan so I used oat milk . I live in the UK so Marriages brown flour was available .
      Many thanks !

      Reply
      • Louise

        November 29, 2022 at 5:13 am

        Hi Marion, that sounds like a delicious pairing for cauliflower cheese, I'm so happy you liked the sauce! Thanks for taking time out of your evening to leave a comment. Cheers, Louise

        Reply
    2. Abbey

      August 19, 2022 at 6:34 pm

      Can you use oat flour or any other flour alternative like gluten free mix or sorghum?

      Reply
      • Nico

        August 19, 2022 at 6:37 pm

        Hi Abbey, thanks for your comment. For a gluten-free version, I'd assume that you can use a gluten-free flour mix. I have yet to try, but my guess would be that it would work. If you try it out, do let me know about the result and your opinion! Thanks very much. Cheers, Nico

        Reply
    3. joe

      March 01, 2022 at 1:10 pm

      5 stars
      Excelent recipe. Turned out exactly as shown.
      Tks.
      BTW Hae you ever used durum flour. I bought some and wonder how am I going to use it.

      Reply
    4. Eric

      October 23, 2020 at 3:34 am

      Excellent recipe! It cooks exactly as stated. Tasty and adaptable.

      Reply
      • Nico

        October 23, 2020 at 7:59 am

        Thanks for your comment Eric 🙂 Happy you like it.

        Reply

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • cauliflower lentil salad
      Cauliflower Lentil Salad
    • chickpea soup with bread
      Chickpea Soup

    Seasonal

    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • broccoli pasta with fork
      Broccoli Pasta
    • roasted cauliflower soup
      Cauliflower Soup
    • lentil bolognese
      Lentil bolognese

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School