How to Make Easy Béchamel Sauce | With Garlic and Onion

Name: Creamy Garlic Onion Sauce
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Ingredients: 4 tablespoons unsalted butter; 4 cloves garlic minced; 1 large onion finely chopped; 2 tablespoons all-purpose flour; 2 cups whole milk (cold); 1 cup heavy cream (cold); 1/4 teaspoon ground nutmeg; Salt and pepper to taste

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Learn how to make this Easy Garlic Onion Bechamel Sauce Recipe—a rich, creamy twist on the traditional white sauce that’ll elevate your casseroles, pasta dishes, and cheese sauces!

close up of the creamy garlic onion bechamel sauce.

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The Ultimate Sidekick

This Easy Garlic Onion Bechamel Sauce Recipe is the sauce you never knew you needed, but once you try it, there’s no going back! Sure, traditional béchamel is great, but why settle for ordinary when you can add a punch of garlic and onion to give it flavor and versatility?

Enhance your dining experience by using it when whipping up lasagna, mac and cheese, or some sausage gravy; this sauce will be your sidekick!

What Is Traditional Béchamel?

Let's start with the basics: béchamel, also known as a "white sauce," is one of the five classic French mother sauces. It's the OG of creamy sauces, traditionally made from butter, flour, and milk. The recipe is simple—melt butter, whisk in flour, and slowly add milk until you've got that dreamy, creamy consistency.

The sauce was named after Louis de Béchameil, a noble who, according to food history, took credit for popularizing this rich and versatile sauce during the 17th century.

From France to Louisiana

But here’s the kicker: this classic sauce hasn’t just stayed in French cuisine—it traveled across borders, even landing in Louisiana, where it adds richness to dishes like gumbo. From alfredo to mac and cheese sauce and even sausage gravy, béchamel is a base for many creamy sauces.

Looking for authentic Cajun recipes? Check out Louisiana Woman Blog and Acadiana Table.

My Twist on Béchamel: Adding Garlic and Onion

Now, here’s where I spice things up (literally). My Creamy Garlic Onion Bechamel Sauce Recipe adds sautéed garlic and onion to the mix, giving the sauce an extra layer of flavor. Traditionalists might gasp—technically, this isn’t a true béchamel anymore.

But who cares? Garlic and onion add depth and a savory kick, making it perfect for modern cooking. Whether you’re topping off pasta or using it in a casserole, this creamy sauce becomes even more versatile with these flavor-packed additions.

How to Use Garlic Onion Béchamel Sauce

This creamy bechamel sauce can go almost anywhere! Stir it into lasagna, pour it over casseroles, or toss it with pasta for an instant upgrade. You can also customize it with herbs or add cheese for a next-level cheese sauce. And don’t stop there—use it to coat roasted veggies or as the base for a variety of dishes like soups or gratins.

The Five Mother Sauces Chart

The five mother sauces are the foundation of French cuisine and some of the most versatile sauces used around the world. Each serves as a base from which countless other sauces are derived, allowing chefs to create everything from rich gravies to creamy pasta sauces.

No matter if you are working with a classic béchamel, velouté, Espagnole, hollandaise, or tomato sauce, these timeless essentials provide the building blocks for an endless variety of dishes, adapting flavors and textures to suit different cuisines and occasions.

Mother Sauce Chart

Mother Sauce	Global Traditional Sauces
Béchamel Sauce	Alfredo, Mac and Cheese, Mornay
Velouté Sauce	Supreme, Allemande, Normande
Espagnole sauce	Demi-glace, Bordelaise
Hollandaise Sauce	Béarnaise, Mousseline
Tomato Sauce (Aka Spanish Sauce)	Marinara, Bolognese, Puttanesca

The five mother sauces and their versatile outcomes.

animated chef maika look at a glossary book with a floating magnifying glass.

Fun Fact: Tomato sauce, one of the five mother sauces, was historically known as Spanish Sauce in the early days of French cuisine (the way was taught to call it).

This name likely reflected the influence of Spanish cooking, as tomatoes were more commonly used in Spain at the time. Over time, it became more broadly recognized as Tomato Sauce, especially as it evolved and spread in use across various global cuisines, including Italian and French cooking.

What Is Roux?

Roux is that magical combo of flour and fat used to thicken sauces like béchamel. Cook it just right, and you've got the base of a rich, creamy bechamel sauce. The longer you cook the roux, the darker and nuttier it gets. A light roux works best for your white sauce recipes, while a medium to dark roux is fantastic for gravies and stews.

Roux Stages Chart

Roux Color	Best For
White Roux	Béchamel, Creamy Soups
Blond Roux	Velouté, Light Gravies
Brown Roux	Espagnole, Stews

The three stages of roux and what they are best for.

My Love for Nutmeg in Béchamel

Nutmeg gives the classic white sauce its subtle warmth and complexity, which is why I can’t make béchamel without it! Originating from the Banda Islands in Indonesia, nutmeg found its way into French cuisine via the spice trade.

It’s also a staple of my culture's Haitian cuisine, and it is used in many traditional dishes, reflecting the French influence from colonial times. Unfortunately, Haiti’s relationship with France was marked by exploitation and heavy reparations that destroyed its economy after the country’s fight for independence as the first Black republic.

Animated Chef Maika sporting a Haitian flag decorated chef hat and chef uniform.

Such a bittersweet interaction influenced our culture and devasted our country.

Other Delicious Recipes

Ingredients with Steps

To make this Creamy Garlic Onion Béchamel Sauce, start by melting butter in a saucepan over medium heat. Add minced garlic and chopped onion, sautéing until fragrant and translucent for about five minutes.

Stir in the flour and cook for two more minutes until it turns slightly golden, creating a roux. Gradually whisk in the milk and heavy cream, ensuring the mixture is smooth and free of lumps.

Lower the heat, and add ground nutmeg, salt, and pepper to season the sauce. Cook for about 10 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.

animated chef maika in full chef uniform and hat.

Tip - Make this sauce into a creamy smooth sauce by using an immersion blend.

Make sure it's not super hot, especially if you are using a blender where the steam can't escape, causing the lip to blow off when the energy builds up in the container.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

Béchamel Sauce - A white sauce made from roux and milk, one of the five French mother sauces.
Roux - A mixture of flour and fat cooked together and used to thicken sauces.
Nutmeg - A warm spice from the seed of the nutmeg tree, often used in savory and sweet dishes.

See the onion and garlic cream sauce recipe card for quantities below.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

chopped onion and garlic browning in an all clad stainless steel sauce pan being stirred with a wooden spatula.

Melt the butter in a sauté pan over medium heat. Add the minced garlic and chopped onion to the butter, sautéing until fragrant and translucent, about 5 minutes.

Get the All-Clad 4-Quart Stainless Steel Sauté Pan.

browned onion and garlic being mixed with flour with a wooden spatula.

Stir in the flour to form a roux...

Get a Wooden Bamboo Spatula.

browned onion and garlic mixed with flour thicken while being stirred.

...cooking for 2 minutes until slightly golden.

Milk in a Pyrex glass measuring cup is poured while the other hand whisks into the onion and garlic, which has been browned and thickened with flour.

Slowly whisk in the cold milk and heavy cream...

Get the Pyrex Glass Measuring Cup Set and Walfos Silicone Whisk.

Tip - When adding milk to your roux, always use cold milk! Adding hot milk can cause the roux to clump, making it harder to get that smooth, creamy sauce you're aiming for. Cold milk gives you more control and ensures the sauce thickens evenly without lumps.

Roux in an All-Clad saute pan whisked with a silicone whisk.

...ensuring no lumps.

Nutmeg is added to the cream-based sauce.

Season with ground nutmeg, salt, and black pepper. Reduce the heat to low and let the sauce simmer, stirring occasionally, until it thickens, about 10 minutes.

Traditionally, a small pinch of white ground pepper is used to give it a more finished touch and look. But since I commonly don't use this pepper, I used what I have on hand: ground black pepper.

JMC Purchased

All-Clad D3 3-Ply Stainless Steel Sauté Pan 4 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

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My Rating: ⭐⭐⭐⭐⭐

Purchased: Dec 28, 2023

My Review: I absolutely love this All-Clad D3 4-Quart Stainless Steel Sauté Pan—it’s a professionally trusted workhorse in my kitchen. From its sleek, classic design to the way it evenly controls heat, this pan makes cooking feel effortless. It’s oven and broiler safe up to 600°F and still dishwasher-safe, which is a huge win for easy cleanup. None of my All-Clad pans are going anywhere—they're built to last a lifetime and then some. If you're serious about quality cookware, this sauté pan is worth every penny.

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06/13/2025 07:04 pm GMT

How to fix a lumpy sauce?

If your sauce turns out lumpy, don’t panic! Simply grab a whisk and beat the lumps out over low heat, or use an immersion blender to smooth it out quickly. If it's still too thick, whisk in a splash of warm milk until you reach the desired creamy consistency.

Substitutions

Dairy-Free

Milk and Heavy Cream - For a dairy-free version of this creamy sauce, substitute whole milk and heavy cream with coconut milk or almond milk. Coconut milk gives the best creamy texture, but almond milk works great for a lighter sauce.

Gluten-Free

All-Purpose Flour - To make this simple white sauce gluten-free, replace the flour with sorghum flour or a gluten-free all-purpose flour blend. Both options will keep the texture smooth.

Vegetarian

Yay! This recipe is already vegetarian.

Convenience

Butter - Substitute with margarine or coconut oil. Coconut oil is a great substitute for butter because it provides a similar fat content, adds a subtle richness, and works well in both sweet and savory dishes. Just be aware that, unlike margarine, coconut oil does add a subtle coconut flavor.
Whole Milk - Use plant-based milk like almond milk or oat milk.
Heavy Cream - Try coconut cream or cashew cream. Cashew cream is a great substitution to try.
All-Purpose Flour - Substitute with cornstarch or potato starch. However, just be aware that cornstarch will give the sauce a glossy, opaque look.

Change Heat Level - Modify the Easy Garlic Onion Bechamel Sauce recipe's heat level to your liking, and learn more about the Scoville Scale and Chili Pairings.

Variations

Alfredo Sauce - Stir in shredded Parmesan cheese for a creamy Alfredo twist.
Mac and Cheese - Add cheddar cheese for a classic stovetop mac and cheese sauce.
Sausage Gravy - Swap milk for half-and-half, and add crumbled sausage for an indulgent gravy.
Herb Sauce - To turn this into a delicious herb sauce, simply stir in fresh chopped herbs like thyme, basil, or parsley after the sauce has thickened for a fragrant and flavorful twist. If you don't have fresh herbs, use Italian herb seasoning.

Other Uses for Garlic Onion Béchamel Sauce

Croque Monsieur - Use it as a topping for this French sandwich before broiling.
Sausage Gravy - Stir in cooked sausage and serve over warm biscuits. My absolute fave!
Creamy Soups - Use as a base for cream of mushroom or spinach soup.

Use for Green Bean Casserole

To use my Creamy Garlic Onion Sauce in a green bean casserole, simply make a batch of the sauce following the recipe, then set it aside. This creamy twist adds depth and flavor to the classic side dish, perfect for holiday gatherings!

For the casserole, blanch about 1 ½ pounds of fresh green beans (or use frozen, thawed beans) until tender but still crisp.
In a large bowl, toss the green beans with 1 ½ cups of the Creamy Garlic Onion Sauce, ½ cup of shredded cheddar cheese, and ½ cup of crispy fried onions.
Pour the mixture into a baking dish, top with an additional ½ cup of fried onions, and bake at 375°F for about 20-25 minutes or until bubbly and golden on top.

Equipment

Sauté Pan with Tall Sides - Reduces cooking time with its wide base. A heavy-bottomed saucepan works just as well. I used the All-Clad 4-Quart Stainless Steel Sauté Pan for this recipe.
Wooden Spoon or Silicone Spatula - Ideal for stirring the roux and preventing lumps, like the GIR: Get It Right Heat Resistant Silicone Spatula.
Grater - Perfect for freshly grating nutmeg into the sauce, like the Classic Microplane.

Kitchen Must Haves - Find other tools I use here.

Storage

Refrigerator - Store in an airtight container for up to 3 days.
Freezer - Freeze in individual portions using ice cube trays for easy reheating.
Reheating - Reheat gently on the stove, stirring frequently to maintain smoothness.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Cooking Tips

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.

Lumpy Sauce - Whisk constantly while adding milk to prevent lumps in the sauce.
Thick Sauce - For a thicker sauce, let it simmer longer. For a thinner sauce, add more milk.
Magical Thick Paste - Don’t rush the roux—let it cook long enough to remove the raw flour taste on low heat.

One layer of the creamy onion garlic sauce is spread out evenly on the bottom of the glass Pyrex baking dish.

The cream sauce is spread out evenly with opened spots.

Top view of the baked lasagna garnished with more pine nuts.

Fun Fat - Traditional lasagna actually owes its creamy, melt-in-your-mouth texture to béchamel sauce, which acts as the glue that binds all those delicious layers together—who knew, right?

Frequently Asked Questions

Can I make béchamel sauce ahead of time?

Yes! Store it in the fridge for up to 3 days or freeze for later use.

What if my sauce is lumpy?

Use a whisk or immersion blender to smooth it out.

Can I make this sauce gluten-free?

Absolutely—use gluten-free flour like sorghum or a gluten-free all-purpose blend. See Substitutions.

What if my sauce is too thick?

Simply add a splash of milk to thin it out to your desired consistency.

Can I use other spices?

Yes! You can add herbs like thyme or bay leaves for extra flavor.

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