Béchamel is a cornerstone of classic cuisine, recognized as one of the five “mother sauces” of French gastronomy, and successfully adopted in Italy to enrich baked pastas and gratinated vegetables. This sauce, based on milk, butter, and flour, is the ideal base to make your dishes velvety and enveloping.
Making it at home is the best choice to ensure superior quality and the absence of preservatives. With this recipe, you’ll get a creamy, smooth, and lump-free béchamel in just 10 total minutes. We’ll show you the roux technique (the secret to thickness) and all the steps to manage it at best, whether you want it more liquid for lasagna or thicker for soufflés.
Discover how easy it is to make this essential base sauce!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.7 oz Butter
- 0.7 oz All-purpose flour
- 0.8 cups Milk
- to taste Salt
- to taste Nutmeg
Tools
- 1 Small pot
- 1 Wooden spoon
Preparation of Homemade Béchamel
In a saucepan, preferably with a thick bottom, melt the butter over medium heat for about a minute to evaporate excess water.
Add the all-purpose flour and stir vigorously with a whisk to obtain a homogeneous mixture. Keep stirring until the roux has a slight white foam.
Once the roux is ready, start pouring the milk (preferably warm) little by little, stirring continuously to avoid the formation of lumps. It is recommended to use warm milk for a better and quicker result.
Keep stirring and bring the mixture to a boil over medium-low heat, allowing the béchamel to thicken.
Add the salt and grated nutmeg to taste, continuing to stir to blend the ingredients well.
If you want a more liquid béchamel, add a little more milk, always a little at a time, until you reach the desired consistency.
Cook the béchamel for a few minutes, stirring constantly, until it reaches the right thickness.
Once ready, remove from the heat, and the béchamel is ready to be used to dress pasta, vegetables, or any other dish that requires this base sauce.
Storage
Béchamel can be stored in the refrigerator in an airtight container for 2-3 days. To prevent a film from forming on the surface, you can cover it with plastic wrap in direct contact with the sauce. If the béchamel becomes too thick after cooling, you can add a bit of milk and stir to restore the creamy consistency.
Tips
To achieve a smooth and lump-free béchamel, it is important to add warm milk little by little, stirring continuously with a whisk. Another trick to avoid lumps is to sift the flour before using it.
Notes
If you prefer a richer béchamel, you can replace part of the milk with cream for a more velvety texture and a stronger flavor
FAQ – Homemade Béchamel
Can I freeze it?
It’s better not to, as the texture might change once thawed.
How can I make the béchamel thicker or thinner?
The thickness depends on the ratio between roux (butter + flour) and milk. For a thicker béchamel (e.g., for soufflés), use a larger amount of flour (e.g., 0.9-1.1 oz). For a thinner one (e.g., for soups or light sauces), add warm milk, stirring to the desired consistency.
Can I replace the butter for a lighter version?
Yes, you can replace the butter with extra virgin olive oil (oil béchamel) or with vegetable margarine. However, butter provides the most traditional taste and texture.
Why do lumps form and how can they be removed?
Lumps form when the milk is not added gradually or if the milk is not warm. To remove them, take the béchamel off the heat and quickly blend it with an immersion blender or pass it through a fine-mesh sieve to achieve a perfectly smooth cream.
What is the secret to a truly lump-free béchamel?
The secret is to use warm milk and pour it in three times, not all at once, stirring vigorously and continuously with a whisk after each addition. Ensure that the roux (butter and flour) is well combined and warm before starting.
Homemade béchamel is a simple, quick, and preservative-free recipe that allows you to prepare tasty and genuine dishes. Thanks to its versatility, this sauce can be used in many preparations, from lasagna to baked pasta, to savory pies and oven-baked vegetables. With a few ingredients and a bit of attention, you’ll have a perfect béchamel, with a rich and creamy flavor, ready to enrich any dish. Try it, and you’ll never go back to store-bought!
