Classic Béchamel Sauce
Quick, made from everyday ingredients - deliciously tender! Classic béchamel pairs well with meat, fish, or vegetable dishes. Great as a gravy for any side. Use it for lasagna or a delicate soufflé, and it’s also a base for richer sauces.
Updated : 19 January, 2026
Easy
About 10 min.
Ingredients
60 grams
Butter
3 tablespoon
Vegetable oil
2.5 tablespoon
Wheat flour
380 milliliters
Milk
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make classic white béchamel sauce: prepare the ingredients. Use a neutral, odorless vegetable oil. The milk shouldn’t be cold - warm it slightly over low heat so the sauce turns smooth more easily.
Step 2
Use a heavy-bottomed saucepan or pot. Avoid enamel cookware so the sauce doesn’t stick. Melt the butter over low heat.
Step 3
Add the vegetable oil and mix well.
Step 4
Add the sifted flour and whisk until no lumps remain. A whisk works best; a spoon makes it harder to get a smooth mixture. Over low heat, stirring constantly, cook the flour until it turns lightly golden.
Step 5
In a thin stream, add the warm milk in small portions (about 3-4 Tbsp at a time). It’s important to whisk actively until each portion is fully absorbed into the flour-butter mixture.
Step 6
The key is not to rush - add the milk gradually. If you pour in too much at once, lumps are almost inevitable. Keep whisking and add all the milk little by little.
Step 7
Whisk the sauce until completely smooth. Season with salt.
Step 8
Cook over low heat until you reach the desired thickness, stirring constantly so it doesn’t burn or turn lumpy. If it’s too thick, add more milk. If it’s too thin, simmer longer to thicken. Keep in mind it will thicken more as it cools.
Step 9
Use béchamel for various dishes or as a gravy. Enjoy!
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