Bechamel Sauce Calculator

Thin bechamel (15g butter + 15g flour per 300ml milk) is a pouring sauce for serving alongside dishes. Medium (30g + 30g) is a coating sauce, thick enough to coat the back of a spoon — used for lasagne and moussaka. Thick (45g + 45g) is a binding sauce used as a soufflé base or for croquettes.

The key is to add milk gradually to the roux (melted butter and flour mixture). Melt the butter, stir in the flour, cook for 1-2 minutes, then remove from heat and add milk a splash at a time, stirring thoroughly between each addition. Return to heat and stir continuously until thickened.

Whole milk gives the richest result. Semi-skimmed works fine with a slightly lighter sauce. Skimmed milk produces a thinner sauce. Plant milks work but may taste different — oat milk is the closest in creaminess. All can be used at the same volume.

For a main dish like cauliflower cheese or lasagne, allow about 150-200ml per person. For a side sauce, 75-100ml per person is usually enough. This calculator estimates servings based on 150ml per person.

Yes, bechamel can be made up to 2 days ahead. Press cling film directly onto the surface to prevent a skin forming and refrigerate. Reheat gently, stirring constantly, and add a splash of milk if it has thickened too much.

They are essentially the same thing. Bechamel is the French term and is one of the five French mother sauces. White sauce is the British name for the same preparation. Both are made from a roux of butter and flour with milk.