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This classic French Béchamel is a smooth, creamy white sauce made with whole milk, a simple roux, and a touch of nutmeg. Ready in about 5 minutes, it’s the perfect base for pasta, vegetables, and casseroles.
Why You’ll Love This Recipe
- Classic French Method: Make an authentic bechamel at home with clear, easy-to-follow steps.
- Quick to Prepare: Ready in about 5 minutes, perfect for everyday meals or special occasions.
- All-Purpose Sauce: Delicious with pasta, casseroles, vegetables, lasagna, and more.
- Endless Variations: Add cheese, herbs, or spices to create your own flavorful version.
This small batch béchamel is one of those sauces I can make without even thinking about it, and it instantly makes any dish feel more special. It’s rich, creamy, and comes together in just minutes with ingredients I always have on hand.
I love it on a croque madame, over vegetables like our crispy Brussels sprouts, tossed with buttered noodles, or in our single serving shepherd’s pie. Once you see how quick and easy it is to make from scratch, you’ll want to keep it in your recipe rotation.
Ingredients
If you have any ingredients leftover from this quick bechamel sauce recipe, check out our Leftover Ingredients Recipe Finder.
- Roux: The first step in making béchamel is preparing a roux, which is equal parts butter and flour cooked together. This thickens the sauce and helps it stay smooth.
- Whole Milk: Whole milk gives the sauce the richest flavor and creamiest texture. You can use 1%, 2%, or skim milk, but the sauce will be lighter. For an extra-rich béchamel, substitute half-and-half or heavy cream.
- Seasonings: A pinch of nutmeg adds subtle warmth and depth. Salt enhances all the flavors in the sauce. I often use black pepper, which adds visible specks to the sauce. If you prefer a pure white sauce, you can use white pepper instead.
See recipe card below for a full list of ingredients and measurements.
Béchamel Sauce Variations
You can easily adapt this sauce to suit different dishes:
- Sauce Mornay: Stir in 1–2 tablespoons shredded Gruyère for a rich cheese sauce. Great with eggs, fish, chicken, vegetables and pasta.
- Butter Enrichment: Add 1 tablespoon butter just before serving for a silkier texture, richer flavor, and a glossy finish.
- Herbed Béchamel: Stir in fresh herbs like thyme, parsley, or chives at the end.
How To Make Béchamel Sauce
These photos and instructions help you visualize how make this single serving béchamel sauce recipe. See the recipe card below for ingredient amounts and full recipe instructions.
- In a 1-quart saucepan over medium-low heat, melt the butter.
- Whisk in the flour, salt, pepper, and nutmeg. Cook, stirring constantly, for 1 minute.
- Gradually pour in the milk, whisking to combine. Bring to a simmer, stirring frequently, and cook for about 2 minutes until thickened. You should have about 1/3 cup of sauce.
Expert Tips
- Gather Ingredients First: Measure everything before you start, as the sauce comes together quickly.
- Stir or Whisk Constantly: This prevents lumps from forming when combining the milk with the roux.
- Adjust Consistency: For a thinner sauce, whisk in extra milk 1 tablespoon at a time. For a thicker sauce, keep cooking and stirring until it reduces to your preferred consistency. The sauce will thicken as it cools.
Frequently Asked Questions
Béchamel is made from butter, flour, and milk, often seasoned with salt, pepper, and nutmeg. The butter and flour form a roux, which thickens the sauce.
Whisk constantly while slowly adding milk to the roux. Adding the milk a little at a time helps create a smooth sauce.
Mornay sauce is béchamel with cheese, often Gruyère or Parmesan, added for flavor.
Yes. Add shredded cheese to turn it into Mornay sauce, then toss with pasta for a creamy mac and cheese base.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serving bechamel sauce recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Small Batch Béchamel Sauce
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon pepper (white or black pepper)
- ⅛ teaspoon ground nutmeg
- ½ cup whole milk
Instructions
- In a 1-quart saucepan over medium-low heat, melt the butter.
- Whisk in the flour, salt, pepper, and nutmeg. Cook, stirring constantly, for 1 minute.
- Gradually pour in the milk, whisking to combine. Bring to a simmer, stirring frequently, and cook for about 2 minutes until thickened. Remove from the heat and set aside.
Notes
- Gather Ingredients First: Measure everything before you start, as the sauce comes together quickly.
- Stir or Whisk Constantly: This prevents lumps from forming when combining the milk with the roux.
- Adjust consistency: For a thinner sauce, whisk in extra milk 1 tablespoon at a time. For a thicker sauce, keep cooking and stirring until it reduces to your preferred consistency. The sauce will thicken as it cools.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can I substitute a nut milk?
I haven’t tested this recipe with nut milk, but it should work. Keep in mind that nut milks are thinner and have a different flavor than whole milk, so the sauce may taste slightly different. If you try it, I recommend using an unsweetened variety for the best results.
Will it store in quantity in fridge or freezer?
Béchamel is best used within 3 days, although it can be stored in the refrigerator for up to 5 days in an airtight container. To reheat, warm it in a small pan over low heat, stirring in a splash of milk until smooth.
Can I substitute almond milk mixed with some half-and-half for the whole milk in the béchamel sauce? I posted this question before, but I didn’t make it clear so I’m back again.
I haven’t tried this béchamel with almond milk and half-and-half, but I think it should work just fine. The creaminess from the half-and-half should balance the thinner almond milk, so you likely won’t notice much change in texture. The flavor might be slightly different though.
This sauce sounds delicious. It will serve 2, if only 1 is used, how long will the second serving last?
For the best flavor and texture, I recommend using the second serving within 3 days. It can be kept in the refrigerator for up to 5 days, but the quality is best earlier on.
I always make behamel sauce in the microwave. Could I make your recipe that way or are too few ingredients to do it??
I’ve never made béchamel in the microwave, so I can’t say how well it would work with this recipe. Since it starts with a roux, I prefer making it in a saucepan where I can whisk and control the heat, it helps ensure the sauce stays smooth and cooks evenly.
Good recipe.
Thank you!