Béchamel sauce recipe (Besciamella)

Béchamel sauce in a clear glass bowl on a kitchen towel.

Béchamel sauce, known as Besciamella in Italian, is the recipe for a classic creamy white sauce made with a simple roux of butter and flour, combined with milk. It is one of the five French mother sauces and serves as the base for many dishes in both French and Italian cuisines. Béchamel is smooth, rich, and versatile, perfect for dishes like lasagna, cannelloni, gratins, and even as a base for creamy mac and cheese.

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Prep Time 5

Cook Time 10

Total Time 15

Course basic italian recipe

Cuisine French, Italian

Servings 4 people

Calories 199 kcal

Equipment

▢
1 saucepan
▢
1 whisk

Ingredients

▢ 2 cups Whole milk
▢ ⅓ cup all-purpose flour
▢ 3½ tbsp unsalted butter

Instructions

Prepare the Roux

Place the butter in a small saucepan and melt it over low heat.
When fully melted, stir in the flour all at once.
Whisk the mixture to help the flour absorb the butter evenly. Don’t worry if you see a few lumps at this stage.
Cook the roux until the mixture is lightly golden.
Gradually pour in the milk, adding it in small amounts while whisking constantly.
Stir vigorously to break up any lumps from the previous step.
Add the nutmeg. Keep stirring until everything is fully incorporated.
Cook the béchamel over medium heat for about ten minutes, and feel free to adjust the consistency to suit your preference.
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.
Remove from the saucepan and transfer to a bowl.
Use immediately.
Place plastic wrap directly on the surface of the sauce while it cools to prevent air exposure until you are ready to use it.

Notes

How to store

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

Notes

You can adjust the consistency of your homemade béchamel sauce depending on your dish.

To make a thinner béchamel, reduce the flour and butter to 25 grams, keeping the amount of milk the same, or cook it for a shorter time with the original proportions.
For a thicker béchamel, increase the butter and flour while keeping the milk the same, or cook it longer with the recommended proportions.
For a perfectly smooth béchamel, always measure butter and flour in equal amounts. A 1:1 ratio.ù
Adding the Milk: Gradually add the milk while whisking continuously to blend the ingredients and prevent lumps. A vigorous whisking will help you achieve a smooth and creamy texture.
Milk Temperature: Avoid using cold milk straight from the fridge. Let it sit at room temperature for 10-15 minutes before cooking. This helps prevent lumps and ensures a smoother blend.
Additional Ingredients: If you're adding cheese, spices, or other ingredients to your béchamel, do so right after adding the milk. This allows enough time for the cheese or spices to melt and distribute evenly throughout the sauce.

Nutrition

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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