The first time I made Gordon Ramsay’s lasagna white sauce — or béchamel, if we’re being fancy — I whisked nonstop and still ended up with a gluey mess. My dad poked it with a spoon and said, “You sure this isn’t wallpaper paste?”
But once I learned the rhythm of it — the slow addition of milk, the gentle whisking, the little nutmeg hit — it became one of those recipes I reach for without even thinking. This white sauce isn’t just for lasagna, by the way. I’ve used it in moussaka, creamy baked veggies, and even spooned it over roasted cauliflower.
If you want your lasagna to taste like it came out of a proper restaurant oven, this sauce is the secret. And yes — Gordon’s version nails it.
Why Gordon Ramsay Lasagna White Sauce Works & Where Most Go Wrong
- They rush the roux: You’ve got to give the butter and flour time to cook and mellow. Otherwise, it tastes raw.
- Adding cold milk too fast: It seizes and lumps up. Warm it slightly, and add gradually while whisking.
- Not seasoning enough: White sauce needs salt, pepper, and a pinch of nutmeg — or it tastes like…nothing.
- Skipping the whisk: A spatula won’t cut it here. You need a whisk, and some wrist action.
- Making too little: This sauce thickens beautifully, but it doesn’t stretch. Always make more than you think you need.
What Gordon Ramsay Says About Lasagna White Sauce
Gordon keeps his béchamel simple but elevated. He starts with a classic roux, adds warm milk slowly, seasons it with salt, pepper, and a touch of nutmeg — and finishes with Parmesan to deepen the flavor. No shortcuts, just silky, well-balanced sauce that holds your lasagna together without overwhelming the filling.
How I Make Gordon Ramsay Lasagna White Sauce My Way
So here’s the thing — Gordon’s version is pretty classic. But I do two things differently:
- I always infuse my milk with a bay leaf, clove, and a slice of onion first (just like he does in some versions). It gives the sauce this subtle background flavor that feels really finished — like you put in extra effort even when you didn’t.
- I finish with grated Parmesan — not just for depth, but for that faint umami note that pairs so beautifully with the lasagna layers.
Oh, and I always make double. If you’re layering up a full pan of lasagna, trust me — you want extra white sauce.
Ingredients For Gordon Ramsay Lasagna White Sauce (with my notes)
- 4 tbsp unsalted butter – don’t sub with oil, you want that rich flavor
- 1/4 cup all-purpose flour – equal to the butter for a balanced roux
- 3 cups whole milk – slightly warm to prevent clumping
- 1 bay leaf, 1 clove, 1 slice of onion – optional, for infused milk
- 1/4 tsp ground nutmeg – just a pinch, don’t overdo it
- 1/2 tsp salt + fresh ground pepper – season gradually, taste as you go
- 1/3 cup grated Parmesan cheese – for that savory finish (my personal twist)
How To Make Gordon Ramsay Lasagna White Sauce Step By Step
- Infuse the milk (optional): In a small pot, add milk, bay leaf, clove, and onion slice. Gently heat until warm (not boiling). Let it steep for 10 minutes, then strain.
- Make the roux: In a saucepan, melt the butter over medium heat. Add flour and whisk constantly for about 2 minutes, until it smells slightly nutty and turns pale golden.
- Add the milk slowly: Start by adding just a splash of warm milk to the roux, whisking constantly. Once it thickens, add more milk gradually, whisking smooth between additions.
- Simmer and thicken: Once all milk is added, bring the sauce to a gentle simmer. Keep whisking for 5–6 minutes until thick and creamy.
- Season and finish: Stir in salt, pepper, nutmeg, and Parmesan (if using). Taste and adjust — the sauce should be lightly salty and comforting, never bland.
- Use immediately or cool: You can pour it directly into your lasagna layers, or let it cool with a layer of plastic wrap directly on top to prevent skin forming.
If your sauce is too thick? Add a splash of milk. Too thin? Simmer a little longer — it’ll tighten up.
Gordon Ramsay Lasagna White Sauce Recipe
Rate this RecipeIngredients
Equipment
Method
- Melt butter in a saucepan over medium heat until foamy but not browned.
- Whisk in flour and cook for 2–3 minutes until it smells slightly nutty.
- Slowly add warm milk a little at a time, whisking constantly to avoid lumps.
- Once all milk is added, simmer gently for 4–5 minutes until thickened and glossy.
- Season with salt, pepper, and nutmeg. Stir in Parmesan if using.
- Use immediately or cool with plastic wrap on the surface to prevent a skin.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- I added cold milk too fast — it lumped up like crazy. Warm milk and patience fixed that.
- Didn’t cook the flour long enough — tasted raw and pasty. Always cook your roux for at least 2 minutes.
- Skipped seasoning — never again. Béchamel needs that salt, pepper, and nutmeg to shine.
- Used pre-grated cheese — it clumped and didn’t melt properly. Grate it fresh if you’re using Parmesan.
Pro Tips That Change the Game for Gordon Ramsay Lasagna White Sauce
- Warm your milk first – Cold milk ruins your roux by shocking it. Warm = smooth.
- Whisk like you mean it – Nonstop whisking prevents clumps and keeps things glossy.
- Test with a spoon – Dip a spoon in, then swipe your finger across the back. If it leaves a clean trail, it’s ready.
- Don’t boil it – Just simmer. High heat splits and dulls the sauce.
- Finish strong – A touch of Parmesan at the end brings depth. Always taste before using.
Variations That Actually Hold Up for Gordon Ramsay Lasagna White Sauce
- Cheesy Béchamel (Mornay-style) – Stir in grated Parmesan or Gruyère.
- Garlic-infused – Simmer milk with a smashed garlic clove for subtle aroma.
- Herbed – Add thyme or bay leaf during milk warming, then strain before use.
- Vegan – Use oat milk and plant butter; skip cheese or use vegan cheese.
How To Store & Use Leftover Gordon Ramsay Lasagna White Sauce
- Fridge: Up to 3 days, airtight container. Lay plastic wrap on the surface to avoid skin.
- Freezer: Up to 1 month. Freeze flat in a zip bag, thaw in fridge overnight.
- Reheat: Gently in a saucepan with a splash of milk to loosen.
- Leftover ideas: Stir into mac and cheese, pour over roasted vegetables, or swirl into mashed potatoes.
FAQs
Is Gordon Ramsay’s white sauce the same as béchamel?
Yes — it’s a classical béchamel with butter, flour, and milk. His twist is the precision and seasoning.
What if my sauce turns lumpy?
You probably added milk too fast or didn’t whisk. Strain it or blitz with a blender, then adjust with more warm milk.
Can I make this ahead of time?
Definitely. Cool it with plastic wrap on the surface. Reheat gently with milk to restore texture.
What type of milk should I use?
Whole milk is ideal for richness. You can use oat milk if dairy-free, but avoid almond (too sweet).
Can I add cheese?
Yes! Parmesan or Gruyère turns it into a mornay sauce — perfect for spinach or seafood lasagna.
From My Kitchen To Yours
This sauce taught me patience — and trust me, it’s worth every silky spoonful. Once you taste it, store-bought white sauces will never cut it again.
