
If you are not making your own white sauce, you are missing out. This sauce is so easy to make. You can use this recipe as a base for many other sauces by adding your own ingredients and additional seasonings.
Recipe Ingredient Notes
To make our salsa bechamel, you need the following ingredients:
- Unsalted butter
- All-purpose flour
- Whole Milk
- Salt and pepper
- Nutmeg (optional)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment: medium-sized saucepan and whisk.
How to Make Salsa Bechamel
- In a saucepan over medium-low heat, melt the butter.
- With a whisk, mix in the flour once the butter is melted and mix until smooth.
- Whisk for about 2 minutes, being careful not to burn the butter/flour mixture and until it turns a golden color.
- Pour in all the milk, whisking the whole time. Continue to whisk until the mixture thickens (about 2 more minutes) and is completely smooth.
- Increase heat to medium and continue to stir as the sauce thickens. The finished result should be the thickness and consistency of gravy. Add in salt and pepper to taste (and nutmeg, if desired).
- Use on whatever dish you desire or you can pour it into a container and it will keep in the fridge for up to 5 days.
Frequently Asked Questions
The word “salsa” means sauce in both Italian and Spanish. In Latin, the word salsa can also mean “salty food” or “condiment”.
Alfredo sauce usually uses heavy cream, butter, and lots of Parmesan cheese instead of milk, flour, and butter.
Enjoy More Delicious Sauces and Seasonings
Sauces and seasonings can take any recipe from “good” to “amazing.” Browse our comprehensive list of sauces and seasoning recipes.
- Chick-Fil-A Sauce
- Red Pepper Jelly
- Garlic Butter
- Raising Cane’s Chicken Sauce
- Tarter Sauce
- Turkey Gravy

Salsa Bechamel Recipe
Ingredients
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 1½ cups whole milk, (or 2% Milk)
- salt and pepper, to taste
- pinch of nutmeg, optional
Equipment
Instructions
- In a saucepan over medium-low heat, melt the butter.
- With a whisk, mix in the flour once the butter is melted and mix until smooth.
- Whisk for about 2 minutes, being careful not to burn the butter/flour mixture and until it turns a golden color.
- Pour in all the milk, whisking the whole time. Continue to whisk until the mixture thickens (about 2 more minutes) and is completely smooth.
- Increase heat to medium and continue to stir as the sauce thickens. The finished result should be the thickness and consistency of gravy. Add in salt and pepper to taste (and nutmeg, if desired).
- Use on whatever dish you desire or you can pour it into a container and it will keep in the fridge for up to 5 days.
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