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!

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!

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.

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!

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!

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!