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Easy Creamy Spinach Béchamel Sauce Recipe

Chef Cindy Mooney , On September 1, 2022


Level: Easy

Time: 30min

Cost: Low

Creamy Spinach Béchamel Recipe Overview

This rich and creamy spinach béchamel sauce recipe is used as a starter for many dishes like spinach casseroles, or in a veggie lasagna recipes.

Kitchen Tools For This Classic Béchamel Recipe

  • Large saucepan

  • Measuring cups

  • Measuring spoons

  • Whisk

  • Silicone spatula

Tools For This Béchamel Recipe.

Béchamel Cooking Tools

Classic Creamy Spinach Béchamel Sauce Recipe Ingredients

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 2 cups whole milk

  • 2 cups spinach fresh or frozen

  • Salt (optional. To taste.)

How to Make béchamel For vegetarian Béchamel Recipe.

Béchamel Ingredients

How to Prepare This Spinach Béchamel Sauce Recipe

  1. Make the blond roux: Melt 2 tablespoons of butter in a large saucepan (1).
    Add 2 tablespoons of flour (2) and the salt if desired.

    veggie béchamel recipe

    Make the blond roux: Whisk the milk until mixture is smooth (no chunks).

  2. Keeping the heat on medium, bring the sauce to a simmer with small bubbles breaking the surface (3) and wisps of steam. Slowly add the milk while whisking to incorporate as you pour. Once all the milk is in, whisk in a figure eight motion (4) until creamy and well blended, no lumps.

    spinach béchamel recipe

    Keep creamy and no lumps.

  3. Add spinach: Add fresh or frozen spinach to your sauce. Toss the spinach on top and mix well in a figure 8 motion until the spinach is fully absorbed. You can add more spinach to make the sauce thicker.

    spinach béchamel recipe

    Add the spinach.

  4. Let it rest for about 10 – 15 minutes to solidify a bit.

Common Questions About This Creamy Béchamel Sauce Recipe

Can I use this creamy spinach béchamel recipe for a veggie lasagna? Yes! you can use this in veggie lasagna recipes.

How do I store this spinach béchamel sauce? Store in an airtight container in the refrigerator for up to 5 days. Simply reheat over low heat on the stovetop, whisking constantly. You can freeze your creamy béchamel recipe in an airtight container for up to 3 months. Reheat the frozen block in a small covered pot over low heat, whisking well. Add a thin layer of water to the bottom of the pot, and stir often once the sauce starts to liquefy.

Does this spinach béchamel recipe have allergens? Our version of spinach béchamel recipe has allergens that include wheat (from flour) and dairy (from milk and butter).

How do I make a vegan spinach béchamel sauce recipe? To make a vegan béchamel sauce recipe substitute regular cow milk with almond milk and use coconut oil instead of butter. These substitutes will allow you to make this creamy spinach béchamel sauce recipe into a vegan béchamel sauce recipe.

How do I modify this spinach béchamel recipe to be a thicker or thinner? The ingredient proportions uses are meant to be for a creamy spinach béchamel recipe as a‘medium thick’ sauce. To make it thinner, add a little milk. If you want it thicker, you can make a little more roux (more flour) like you did to start the recipe and whisk it in while simmering.

What meals can I( make with béchamel sauce recipe? Use this as a recipe component for for mac and cheese, clam chowder, veggie lasagna, or a casserole. If you add cheese to it and it becomes a mornay sauce. Typically, a French mornay sauce would have Gruyere cheese (the cadillac of swiss cheese) added to it to spoon over eggs, fish, or vegetables. Stir grated cheddar and macaroni into it and it becomes mac-n-cheese.
Cream added to béchamel becomes sauce crème for gratin dishes. For fish or poultry, add mustard to a classic béchamel to make a tangy sauce. Sauce Soubise is made with a béchamel and thinly sliced onions softened in butter, perfect sauce for roasted chicken. And so much more.

How is Italian béchamel different from French béchamel? Italian béchamel often uses grated parmesan at the end, while a lot of current French versions float a raft of an onion wedge, 2 bay leaves stuck together with peppercorns and let that simmer on low in the sauce for 30 – 45 minutes or so.

Chef Cindy Mooney

With a personal mission to spread the good name of nutrition through mouthwatering recipes, Chef Cindy's philosophy around nutrition is deeply rooted in food as medicine. In the kitchen, she offers a conscious, restorative, and functional approach to cooking; an approach she has cultivated during her years working in farm-to-table restaurants.