Béchamel sauce recipe (Besciamella)

A perfect classic béchamel sauce, smooth, creamy, and lump-free. Béchamel, called besciamella in Italian, is one of the five mother sauces of French cuisine. Thanks to its mild and delicate flavor, it’s the perfect base for many authentic Italian dishes, such as lasagna, cannelloni, vegetarian lasagna, spinach and ricotta cannelloni, mushroom and sausage crêpes, and even moussaka.

Rich, velvety, and delicate, these are the hallmarks of a perfect homemade béchamel sauce. 

This perfect creamy besciamella sauce for your lasagna, baked casserole, and savory crêpes. Its versatility will never cease to amaze you, and I’m sure that once you see how easy it is to make and how delicious the result is, you’ll never go back to store-bought or other fake-Italian-white sauces!

My step-by-step béchamel sauce recipe will guide you through the process to ensure a perfectly smooth, lump-free sauce. With just a few key steps to follow, you’ll achieve the ideal consistency for your pasta dishes, casseroles, and even side dishes.

Ingredients

It takes less than fifteen minutes and just a few simple ingredients that we all have in our pantry to make a delicious and creamy béchamel sauce to your desired consistency. Here is a detailed list of ingredients for this recipe:

• Whole milk. If you prefer a lighter version, you can use 2% fat milk, but the sauce may not be as velvety. You can substitute with whole wheat flour. If you follow a gluten-free diet, you can use cornstarch instead of flour.

• Butter. Use unsalted butter to better control the seasoning. If you only have salted butter, adjust the amount of salt in the recipe accordingly. You can substitute 100 grams of butter with 90 grams of olive oil. I never use seed oil in sauces.

• All-purpose flour. The classic choice in Italy is flour 00 (all our flour is 00), which gives you a smooth texture.

• Nutmeg (whole or ground). It is optional, but I consider it my secret ingredient for a perfect béchamel. Use freshly grated nutmeg for a more aromatic and refined flavor. Ground nutmeg works too, but start with a small amount and adjust to taste.

Let’s share a secret…

Italians don’t use ricotta in their lasagna like we do in America. Instead, they use béchamel sauce to ensure the lasagne cooks evenly and stays creamy. Ricotta is reserved for vegetable lasagna with spinach or for cannelloni.

But béchamel has even more hidden uses in Italian cuisine:

• Vegetable Gratins: Béchamel is used to coat vegetables like fennel or cauliflower before baking, creating a rich and creamy gratin. ​
• Polenta Pasticiata: A layered dish featuring slices of polenta alternated with béchamel sauce, mushrooms, and cheese, then baked until golden and bubbly. ​
• Mushroom Flans: Individual savory flans made with mushrooms and béchamel, offering a delicate and creamy appetizer or side dish.
• Tuscan Cheese Crostoni: Toasted bread slices topped with béchamel sauce and a variety of cheeses, then broiled until bubbly and golden, making for a delectable starter. ​

How to make béchamel sauce (Step by Step)

Prepare the Roux

The most important step in this recipe is making the roux. The roux is the base of the béchamel sauce, made from butter and flour.

In a small saucepan, melt the butter over low heat. Once the butter is completely melted, add the flour all at once.

Stir with a whisk, to ensure that the butter is absorbed by the flour, and starts to form the base of the roux. The result should be creamy, almost thick. Don’t worry if you see a few lumps at this stage.

Cook the roux until the mixture is lightly golden. This will help cook the flour and prevent the béchamel from tasting raw.

Add the Cold Milk

Slowly add the milk, a little at a time, while continuously stirring with a whisk. Work with some energy to eliminate any small lumps from the previous step.

Add the nutmeg. Keep stirring until everything is fully incorporated.

Cooking Time for Perfect Béchamel sauce

Béchamel takes about ten minutes to cook over medium heat. You can also adjust the consistency to your preference. If you want a thinner béchamel, remove it from the heat as soon as it starts to thicken. The longer you leave it on the heat, the thicker it will become.

Béchamel is ready when it coats the back of a spoon and has a smooth, creamy texture. If you run your finger along the back of the spoon, the sauce should leave a clear line.

How to get the perfect consistency

You can decide whether you want a thicker or thinner homemade béchamel sauce based on your needs in the kitchen. If you’re making lasagna or moussaka, a thicker béchamel is ideal to hold the layers together. If you’re planning to make a gravy, mac and cheese, or a soufflé, then a thinner béchamel works better.

• For a thinner béchamel, reduce the amounts of flour and butter to 25 grams while keeping the amount of milk the same, or cook it for a shorter time with the recommended proportions in the recipe.

• For a thicker béchamel, increase the butter and flour amounts while keeping the milk the same, or cook it longer with the recommended proportions in the recipe.

If you get the ratio wrong, don’t panic! Béchamel is very easy to adjust. If your sauce is too thick, simply add a bit more milk, stirring constantly, until you reach the desired consistency. If it’s too thin, let it simmer a little longer, allowing the excess liquid to evaporate and naturally thicken the sauce.

TIPS: for a perfectly smooth béchamel, always measure butter and flour in equal amounts. A 1:1 ratio ensures the roux cooks evenly and blends seamlessly with the milk.

Can you make Bechamel Sauce in advance

I generally recommend using it immediately. Homemade béchamel sauce can be stored in the refrigerator for up to two days in an airtight container.

If you need to prepare it in advance for the same day, simply reheat it over low heat, adding a few tablespoons of cold milk to restore its original creaminess.

Béchamel cannot be frozen.

What can you make with Bechamel Sauce

Ah, bechamel! One of the most versatile sauces in Italian cuisine, capable of transforming any dish into a masterpiece. Imagine using it to prepare a lasagna that melts in your mouth or a rich and creamy eggplant parmigiana. Bechamel is also perfect for dressing pasta, maybe with a sprinkle of parmesan, or for making a delicious vegetable gratin, like cauliflower or spinach. And let’s not forget the classic “croque monsieur,” the French sandwich that becomes an explosion of flavor with a bit of bechamel. If you’re feeling adventurous, add some grated cheese or spices, and voilà, magic happens. Bechamel knows no bounds: it’s the base of many dishes that will win everyone over, whether with family or friends!

Tips and tricks for a perfect result

• Flour and butter: When adjusting the quantities, ensure that the flour and butter are always the same weight. The consistency will depend on the amount of milk or the cooking time. Use the recipe sheet to calculate any variations.

• Adding the milk: Add the milk gradually to help blend the ingredients and prevent lumps from forming. Whisk vigorously to achieve a smooth, creamy consistency.

• Avoid using cold milk in your béchamel sauce. Take it out of the fridge 10-15 minutes before cooking to bring it to room temperature. This prevents lumps and helps the sauce blend smoothly.

• Additional ingredients: If you want to add cheese, spices, or other ingredients to the béchamel, do so immediately after adding the milk. This will give the time for the cheese or spices to blend and distribute evenly throughout the sauce.

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