What is white sauce béchamel simple used for?

Sauce béchamel simple, also called white sauce, is incredibly versatile. It’s used as a base for dishes like lasagna, creamy pastas, vegetable bakes, and even soups. Because it’s mild in flavor and silky in texture, it blends well with cheeses, herbs, or spices. Whether you’re making a quick mac and cheese or a gratin, this white sauce adds creaminess and richness that elevates any dish.

What is the proper ratio for a 1 litre béchamel sauce recipe?

For a 1 litre batch of sauce béchamel simple, use 80g butter, 80g flour, and 1 litre of milk. This ratio ensures the sauce thickens properly without becoming too heavy. Remember to heat your milk before gradually adding it to the roux for the smoothest texture. Add salt, white pepper, and a pinch of nutmeg to finish it off just right.

Can I use béchamel sauce for lasagna?

Absolutely. Sauce béchamel simple is a traditional component of lasagna, especially in classic white or meat-based versions like lasagna Bolognese. It adds moisture to pasta layers and balances out acidic tomato or savory meat sauces. Use a slightly thinner béchamel when layering so it spreads evenly and doesn’t overpower the dish.

Is béchamel sauce good for pasta?

Yes, sauce béchamel simple is an excellent option for pasta. It clings to noodles beautifully and serves as a base for more complex flavors. You can add cheese to make a Mornay-style sauce or blend in herbs, vegetables, or mustard for added depth. It’s ideal for baked pastas and quick stovetop meals alike.

What are the main béchamel sauce ingredients?

The core ingredients for sauce béchamel simple are butter, flour, and milk. These three make up the roux and base. Seasoning usually includes salt, white or black pepper, and a touch of nutmeg for aroma. Some variations may add cheese or herbs, but these three form the foundation of the recipe.

Sauce Bechamel Simple – 1 Litre Recipe That’s Creamy & Foolproof

Description

This sauce béchamel simple recipe is creamy, easy, and perfect for lasagna or pasta. Made with pantry staples in 15 minutes.

Ingredients

Scale

1 litre whole milk
80g unsalted butter
80g all-purpose flour
½ teaspoon salt
Pinch white pepper
Pinch nutmeg (optional)

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Instructions

Warm the milk in a small pot over low heat.
Melt butter in a separate saucepan over medium heat.
Whisk in the flour to create a smooth roux.
Gradually pour in the warm milk while whisking continuously.
Simmer and stir until the sauce thickens, about 6–8 minutes.
Season with salt, white pepper, and a pinch of nutmeg if desired.

Notes

Use cornstarch instead of flour for a gluten-free version.
Add cheese at the end to create a Mornay variation.
Store leftovers in the fridge for up to 5 days in an airtight container.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: sauce
Method: stovetop
Cuisine: french

Nutrition

Serving Size: ¼ cup
Calories: 101 kcal
Sugar: 3g
Sodium: 97mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0.2g
Carbohydrates: 6g
Fiber: 0.1g
Protein: 2g
Cholesterol: 22mg