Infused Béchamel Sauce

What is béchamel sauce called in America?

In America, béchamel sauce is usually called white sauce. Simple, huh? It’s one of the main sauces you’ll see in French cuisine. Béchamel sauce starts with a roux. Keep reading to learn what goes into a roux and how to make a great roux at home!

So what’s the difference between béchamel sauce and alfredo sauce?

The first difference that comes to mind when comparing béchamel sauce and alfredo sauce is their origins. Béchamel is what’s considered a “mother sauce” from France, while alfredo sauce comes from Italy. They are both creamy white sauces with similar uses, but their ingredients and flavor profiles are definitely different! Béchamel sauce starts with a roux and has a comparatively mild flavor.

Alfredo sauce’s main ingredients are Parmigiano-Reggiano cheese, heavy cream and/or pasta water. Alfredo has a more distinct flavor: rich, cheesy, and in some cases even garlicky. It has a thinner consistency too. I could go deeper down this rabbit hole, but I’ll leave it at that for now!

What are the three ingredients in béchamel sauce?

At its core, béchamel has just three base ingredients: Butter, flour, and milk. Make sure to read the section “Common Béchamel Mistakes” below to avoid texture mishaps!

How do you infuse milk for a flavored béchamel sauce?

The butter and flour cook together to make a roux. The milk is infused with other ingredients while it warms up. After you strain it, you’ll whisk it in gradually until you have a smooth, creamy sauce. From there, you can season with nutmeg, salt, pepper, and more.

What does béchamel sauce taste like?

Béchamel has a creamy, rich, and slightly nutty flavor, especially when you cook the roux until it smells toasty. That’s what happens when the flour starts to brown oh-so-slightly. The uninfused version is mild and versatile, while infused milks add layers of flavor.

What are some common béchamel mistakes?

Béchamel is pretty easy to prepare once you get the hang of it. The key is patience. Heat gently, whisk constantly, and add your warm milk slowly. Here are a few common mistakes that home cooks make while learning, and how to avoid them:

Adding cold milk to the roux:

Adding cold milk to your roux is a big no-no—it makes the whole thing lumpy. Always use warm (or at least room‑temperature) milk.

Not whisking continuously: 

I highly recommend that you whisk continuously! If you don’t, you’ll get uneven texture and a generally clumpy sauce.

Overheating the milk: 

Make sure to remove the milk from heat before it comes to a boil.

Not seasoning properly:

Because the ingredients are so basic, even a perfectly executed béchamel sauce will taste flat without salt, a pinch of nutmeg, or both! Keep reading to learn how to make a flavorful sauce.

How to Make a Tasty Béchamel Sauce at Home

Oh, it’s so easy! Here’s how I get a smooth, flavorful sauce every time. First, warm whole milk gently with any aromatics I’m going to use. I cover it up and steep it for 15 to 20 minutes before straining the solids out. I set the milk aside while I make the roux. You have to add the milk to the roux gradually and whisk constantly to avoid lumps. Finally, after the milk is incorporated, bring the mixture to a gentle boil, then reduce the heat and simmer. Your sauce is done when it’s thick enough to coat the back of a spoon.

Pro tip: Lay a sheet of plastic wrap right onto the surface of the sauce while it cools to prevent a milk skin from forming.

Now that we know all about béchamel, it’s time for some tasty variations:

Classic Aromatic

For a classic and flavorful sauce, infuse the milk with halved onion, bay leaf, garlic, black peppercorns, and nutmeg.

Use it for: Croquettes, lasagna, and gratins. This one is just right when you want classic creamy flavor without overpowering your other ingredients.

Herb Garden

For a fresh, herbaceous béchamel, infuse the milk with thyme sprigs, flat‑leaf parsley stems, fresh sage leaves, and marjoram or oregano.

Use it for: Vegetable gratins, chicken, and mushroom dishes. This version highlights fresh garden herbs for a bright, fragrant sauce that complements earthy vegetables and poultry.

Umami Mushroom

To get a rich, umami flavor, infuse the milk with dried porcini or shiitake mushrooms, shallot, and cracked white pepper.

Use it for: Pasta sauces, mushroom lasagna, and soup bases. It’s perfect for when you want deep, well-rounded flavors!

Citrus & Fennel

You’ll achieve a bright, refreshing flavor profile if you infuse the milk with a lemon zest strip, a few fennel seeds, and a couple of bay leaves.

Use it for: Seafood, white fish dishes, scallop soufflé, and more. I think it’s ideal with seafood or any kind of savory bake with delicate flavors.

Spiced Warmth

Infuse your milk with clove, mace, black peppercorns, and a cinnamon stick for a warming spiced béchamel sauce.

Use it for: Fall or winter dishes with pumpkin, gratins, or a traditional lamb moussaka. A cozy twist for cooler weather, this infusion adds warmth without sweetness.

Smoky Infusion

For a smoky, savory sauce, toss some thyme, smoked paprika, and rendered smoked bacon or pancetta in the milk to infuse.

Use it for: Mac & cheese, potatoes au gratin, and croquettes. Smoke and cream are a classic pairing!

Green & Fresh

For another herbal option that’s a little more refreshing, try infusing the milk with parsley, basil stems, celery slices, and tarragon.

Use it for: Asparagus gratins, roasted vegetables, and veggie soufflés. This one is truly delicious with vegetables!