Béchamel Sauce – 3 Ways

A traditional béchamel sauce adds rich flavour to any pasta dish. Whether you prepare it plain, with cheese or mushrooms, Lactantia® Lactose Free Milk makes this sauce easy for everyone to enjoy.

Can also be made with Lactantia® 2% PūrFiltre Milk.

  • Preparation time30 mins prep
  • Cooking time10 mins cook
  • Servings2.5 - 3 servings


  • 1 small onion, chopped
  • 3 tbsp canola or vegetable oil
  • ¼ cup all purpose flour
  • 3 cups Lactantia® Lactose Free Milk
  • ¼ tsp salt
  • ¼ tsp white pepper

Variation 1:

  • ½ tsp cayenne pepper
  • ¼ cup chopped chives
  • ½ cup shredded dairy free cheddar
  • 1 cup chicken stock

Variation 2:

  • 1 x 14g package of dried mushrooms
  • 3 cups chicken stock
  • ¼ chopped parsley


  1. In a medium size pot, over medium heat, heat the oil and add in the onions.
  2. Gently sautee the onions for a minute to extract the flavours, stirring often to avoid getting too much colour. Add in the flour, and cook the roux (flour and oil) for a few minutes.
  3. Slowly pour in the Lactantia® Lactose Free Milk while whisking vigorously to avoid lumps.
  4. Once the mixture is thick and smooth, add in the salt and white pepper and continue to gently cook for a few more minutes.

Variation 1 – Cheese Sauce

  • Put the béchamel sauce back in the pot and sprinkle with cheese, while continuing to whisk.
  • Slowly add in the chicken stock until desired thickness is achieved. Sprinkle with fresh chives.

Variation 2 – Cream of Mushroom Soup

  • In a spice grinder or coffee grinder, grind the dried mushrooms into a powder.
  • Heat the stock on the stove and bring to a boil.
  • Add in the dried mushrooms and let cook for a few minutes.
  • Add in the strained béchamel sauce and adjust seasonings.
  • Mix in parsley and serve.