White Sauce– Béchamel

White Sauce Béchamel Recipe

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This Béchamel white sauce differs from the basic white sauce in that it has black pepper. It can be used as a base for cheese sauce, and I have taken the liberty to include the instructions. When you’re making it, you will need to keep stirring in order to prevent lumps.

White Sauce– Béchamel

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 20 minutesYields:1 1⁄2 cups


  • For cheese sauce


  1. Warm the milk on low heat just until little bubbles begin to form at the edges, then remove from the heat.
  2. Make the roux by melting the butter in a heavy-bottomed saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the paste cooks – don’t let it brown – about 3 minutes.
  3. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add the salt and pepper, lower the heat and cook, stirring, for 3 minutes more. Remove from the heat.
  4. If you are going to let the sauce cool then cover it with plastic wrap to keep a skin from forming over the top.
  5. To make a cheese sauce, stir in the cheddar cheese, along with cayenne pepper, during the last 2 minutes of cooking.


  • The way to get a perfectly smooth sauce is to have the milk hot when you add it to the roux.

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