Classic Béchamel Sauce
Classic béchamel sauce is often used in baked first dishes of the Italian culinary tradition, such as lasagna or cannelloni. It is a quick and basic recipe that requires few ingredients: butter, flour, milk and nutmeg.
Italian Name: Ragù alla bolognese [ˌbɛʃaˈmɛl.la]
The first known recipe of béchamel was apparently published around 1600 in France, but there are records of this cream since the Middle Ages! It is very common to find it in Italian cuisine, in particular when there is baking involved: pasta or vegetables go hand in hand with it.
This basic recipe is essential for countless dishes, so let’s master it together!
Why It’s Worth a Spot on Your Table
Sure, you can buy ready-made béchamel at the store, but nothing beats the homemade version! Also, it is worth knowing how to prepare it, in case you have a last-minute culinary urgency.
Homemade béchamel can also be prepared in advance and frozen for up to two months, making it the perfect make-ahead sauce for your next dinner party or holiday meal.
Ingredients
Ingredients for about 2 cups (500 ml)
- 3 tbsp butter (40 gr)
- 3 tbsp all-purpose flour (40 gr)
- 2 cups milk (500 ml)
- Nutmeg
- Salt
Cooking time: 15 minutes
Butter and Flour
Butter and flour will be the base of this classic béchamel sauce. In fact, mixing them together will create what is called roux, that is the base for several sauces, due to its thickening qualities. In this case, the roux will be used to thicken the milk, creating a rich cream.
Nutmeg
A pinch of nutmeg adds warmth and depth, giving the sauce its signature flavor.
Tips
- If you need to prepare a lot of béchamel, heat up the milk a little bit before adding it to the roux.
- Consistency matters: for baked dishes like lasagna, keep the béchamel slightly runny, as the pasta will absorb moisture during cooking. For standalone sauces, cook it longer for a thicker texture.
- Stir, stir, stir to obtain a lump-free cream.
Step by Step Recipe
- Add the butter to a pot (better if nonstick) and wait until it melts, then add the flour.
- Mix well with a whisk to avoid lumps until you obtain a thick roux.
- Add the milk all at once, stirring, and then salt and a pinch of nutmeg.
- Keep on stirring until the cream thickens as much as you need.
- Et voilà! Your classic béchamel sauce is ready to go
Are you looking for other basic recipes? I got you!
Recipe Card
Classic Béchamel Sauce
Equipment
- 1 whisk
- 1 nonstick pot
Ingredients
- 3 tbsp butter 40 gr
- 3 tbsp all-purpose flour 40 gr
- 2 cups milk 500 ml
- Nutmeg
- Salt
Instructions
- Add the butter to a pot (better if nonstick) and wait until it melts, then add the flour.
- Mix well with a whisk to avoid lumps until you obtain a thick roux.
- Add the milk all at once, stirring, and then salt and a pinch of nutmeg.
- Keep on stirring until the cream thickens as much as you need.
- Et voilà! Your classic béchamel is ready to go.
May I tempt you? Here you can find other Italian classics!
FAQs
Can I make it gluten free?
Of course! To make a gluten-free classic bèchamel, you can simply use rice flour.
Can I make it vegan?
Sure! Just use olive oil instead of butter and soy or oat milk. Maybe you will have to stir a little bit longer, since butter is a better thickener than oil, but you will still get amazing results!
How can I store it?
You can store the béchamel cream in the fridge for a couple of days or freeze it for up to 2 months.
Did I forget something? Don’t be shy and ask in the comments!
