Bechamel Vs Roux: Decoding The Classic French Sauces

Among the countless sauces that have graced the tables of fine dining establishments and home kitchens alike, two have risen to prominence: Bechamel and Roux. These classic French sauces look alike but there are so many differences between them. 

The differences between bechamel vs roux are: Bechamel is a white sauce made with milk and a roux, while roux is a mixture of fat and flour used as a base for various sauces, including brown sauces.

In this comparison discussion, I embark on a journey to decode the secrets behind these iconic sauces, exploring their origins, ingredients, techniques, and applications. Finally, I will give you my decision about which one is better. So, let’s start.

Bechamel Vs Roux

Bechamel Vs Roux: An Overview

Here I add a handy comparison table highlighting the key differences between Bechamel and Roux, the dynamic duo of French sauces. This will help you to discover how these sauces differ in terms of ingredients, texture, and culinary applications.

PurposeWhite sauce made with milk and a rouxBase mixture of fat and flour for sauces
IngredientsMilk, butter, flourFlour and fat (butter, oil, or lard)
TextureSmooth, creamyVaries based on the desired color: white, blond, or brown
Culinary ApplicationsLasagnas, macaroni and cheese, moussakaCream sauces, gravies, veloutés, gumbo, etouffée
FlavorMild, subtleVaries based on the dish and added ingredients
ColorWhiteVaries based on the desired level of browning
Cooking TimeQuick, typically cooked on the stovetopQuick, but can be cooked longer for darker roux
Traditional PairingPasta, vegetables, fish, and poultryMeats, stews, and dishes that require a rich, deep flavor
Popular VariationsMornay sauce (Bechamel with cheese)Blonde roux, brown roux, dark roux
Bechamel Vs Roux

Bechamel Vs Roux: Detailed Differences

There are so many differences between these two items. I already discussed these differences in the table but now time to show them in detail. Let’s see them.

Bechamel Vs Roux

Purpose Differences

The smooth operator, Bechamel brings a creamy, velvety goodness to dishes like lasagnas, macaroni and cheese, and moussaka. Its purpose is to add elegance and enhance flavors with a mellow taste.

The unsung hero, Roux lends structure and depth to sauces. A blend of fat and flour, it acts as a thickening agent for cream sauces, gravies, veloutés, gumbo, and more. Its versatility shines through varying colors and flexible flavor profiles.

In the kitchen, choose Bechamel for a touch of creamy elegance and Roux for adding structure and depth to your culinary creations.

Ingredients Differences

Let’s delve into the wonderful world of ingredients and uncover the differences between Bechamel and Roux. When I whip up Bechamel, I combine milk, butter, and flour—simple yet magical. Meanwhile, Roux steals the show with its dynamic duo of fat (butter, oil, or lard) and flour.

The beauty lies in the variations: Bechamel keeps it steady with its three essential ingredients, while Roux allows for creativity with different fats and flour ratios. Two distinct combinations that bring their own flavorful touch to culinary creations.

Textural Differences

When it comes to texture, Bechamel and Roux showcase their unique characteristics. Picture this: Bechamel, the smooth operator, wraps your taste buds in a creamy embrace. Its velvety texture glides effortlessly, adding a luxurious mouthfeel to dishes.

On the other hand, Roux brings versatility to the table. Whether it’s a white, blond, or brown roux, its texture varies based on the desired color. Each brings its own level of thickness and richness, allowing you to tailor sauces to your preference.

Culinary Applications

Let’s explore the culinary playground where Bechamel and Roux shine in their unique ways. When it comes to Bechamel, I love how it adds a touch of elegance to dishes like lasagnas, macaroni and cheese, and moussaka. Its creamy character enhances flavors with a mellow taste.

On the other hand, Roux takes the stage as a versatile base for cream sauces, gravies, veloutés, gumbo, and more. Its ability to create depth and structure in various dishes makes it a go-to foundation.

Flavor Differences

The flavor differences between Bechamel and Roux, shall we? Bechamel, with its mild and subtle taste, acts as a canvas, allowing the flavors of other ingredients to shine. It brings a creamy, delicate essence to dishes.

On the flip side, Roux offers a more versatile flavor profile. From white to blond to brown roux, it can develop nutty, toasty, or even deep, rich flavors depending on the cooking time. Roux adds depth and complexity, giving sauces a distinctive and robust taste.

Differences In Cooking Time

Let’s talk about cooking time and how Bechamel and Roux each bring their own tempo to the kitchen. When it comes to Bechamel, I can whip up this creamy delight relatively quickly. It’s a stovetop affair that requires gentle heat and occasional whisking until it reaches the desired consistency.

Now, Roux can take a bit longer to work its magic. While it can be quick, the cooking time can be extended if you’re aiming for a darker roux, which adds depth and complexity to sauces.

Similarities Between Bechamel And Roux

After all the differences, now let’s see the similarities between these two items. Knowing these similarities will give you more insight about them. 

  • Both Bechamel and Roux are fundamental components in French cuisine.
  • They are both used as bases for creating various sauces.
  • Both Bechamel and Roux require the combination of fat (butter, oil, or lard) and flour.
  • They play a role in thickening sauces and providing a smooth texture.
  • Bechamel and Roux can be customized by adjusting the cooking time and the desired color (blond, brown, etc.).
  • Both sauces contribute to the overall flavor profile of dishes they are used in.
  • They offer versatility in terms of culinary applications, allowing for a wide range of recipes to be created.

Which One Is Better For What?

Determining which sauce is better between Bechamel and Roux depends on the specific context and intended use in a recipe. Both sauces have their unique qualities and excel in different culinary applications. Here’s a breakdown:

Bechamel Is Excellent For:

  • Creamy dishes: It brings a smooth and velvety texture to dishes like lasagnas, macaroni and cheese, and moussaka.
  • Delicate flavors: Bechamel acts as a subtle backdrop, allowing other ingredients to shine.

Roux Is Better Suited For:

  • Thickening and flavor development: Roux is a versatile base for creating a wide range of sauces, gravies, and soups. It adds depth and structure to dishes.
  • Rich and robust flavors: The different colors of Roux, from white to blond to brown, offer varying degrees of nuttiness and richness, enhancing the overall flavor profile.

Ultimately, the “better” sauce depends on your desired outcome and the specific dish you are preparing. Consider the flavor, texture, and overall effect you want to achieve, and choose between Bechamel and Roux accordingly.


Bechamel and Roux, the dynamic duo of French sauces, each bring their unique characteristics and play pivotal roles in the culinary world. Bechamel, with its creamy elegance and mild flavor, adds a velvety touch to dishes like lasagnas and macaroni and cheese.

On the other hand, Roux, with its versatile nature and ability to create depth, serves as a foundation for a multitude of sauces and gravies. While Bechamel excels in providing a smooth canvas for delicate flavors, Roux shines in thickening and enhancing robust dishes.

Whether you seek creamy sophistication or flavor depth, both Bechamel and Roux offer a delightful palette of options to elevate your culinary creations.

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