What is the difference between thin, medium, and thick bechamel?

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.

How do I make bechamel without lumps?

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.

Can I use a different type of milk?

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.

How much bechamel sauce do I need per person?

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.

Can I make bechamel ahead of time?

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.

What is the difference between bechamel and white sauce?

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.

BakeCalcs

Bechamel Sauce Calculator

Calculate butter, flour, and milk quantities for bechamel (white sauce) by volume and thickness.

Sauce Volume

Total sauce volume needed

Sauce Thickness

How We Calculate This

Bechamel sauce is made from three ingredients in proportions that determine its thickness. The butter and flour form a roux which thickens the milk. More roux per volume of milk creates a thicker sauce.

Ratios (per 300ml milk)

Thin (pouring): 15g butter + 15g flour + 300ml milk
Medium (coating): 30g butter + 30g flour + 300ml milk
Thick (binding): 45g butter + 45g flour + 300ml milk

Method

Melt butter over low heat
Stir in flour and cook for 1-2 minutes (the roux)
Add milk gradually, stirring constantly
Cook until the sauce reaches desired thickness
Season with salt, white pepper, and a pinch of nutmeg

Frequently Asked Questions

Related Calculators

Egg Size Converter

Convert recipes between small, medium, large, and very large eggs by weight.

Egg Quantity by Weight Calculator

Calculate how many eggs you need when a recipe specifies egg weight in grams.

Egg White and Yolk Weight Calculator

Calculate the weight of egg whites and yolks by egg size and quantity.

Cream Fat Content Calculator

Calculate how to mix creams of different fat percentages to get a target fat content.

Cream to Milk Converter

Convert between single cream, double cream, and milk with butter combinations.

Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.