White sauce

Béchamel, also known as white sauce, is one of the five French mother sauces, traditionally made by whisking milk into a white roux (butter and flour) until thick and creamy. It forms the base for countless classic dishes, from lasagna and macaroni and cheese to creamy gratins and soufflés.

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🍽️ Nutrition at a glance

Béchamel is primarily a source of fat and carbohydrates, with moderate protein from the milk and butter. A typical ½-cup serving contains roughly 150-200 calories, along with calcium and some B vitamins from the dairy.

Nutrition breakdown

Calories	120 kcal
Protein	3 g
Carbs	8 g
Fat	9 g
Fiber	0 g
Sugar	3 g
Sodium	480 mg
Calcium	100 mg
Phosphorus	80 mg
Vitamin A	90 mcg RAE
Vitamin D	0.5 mcg
Vitamin B12	0.2 mcg
Riboflavin (B2)	0.05 mg
Selenium	3 mcg
Choline	15 mg

Per 1/2 cup (120 g) · estimated, varies by recipe

💡 What's interesting

Culturally, béchamel is a cornerstone of French cuisine, named after Louis de Béchameil, a steward to King Louis XIV, though its origins may trace back to Italian cooks. Nutritionally, its high fat and calorie content makes it a rich, indulgent component rather than a standalone dish.