Basic Béchamel (White) Sauce

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A classic French recipe, this creamy sauce thickened with a roux can be used as a base for many other sauces as well as in casseroles and soufflés.

  • 2Servings


  • 1/4 cup butter or vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups low-fat milk, preferably warmed


Heat butter or oil in large saucepan over medium heat. Whisk in flour, and cook 2 to 3 minutes, stirring or whisking constantly. Gradually whisk in milk, and cook 5 minutes, or until sauce has thickened, stirring or whisking constantly.

Nutrition Information

  • Calories: 91
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 18 mg
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 68 mg
  • Sugar Content: 3 g