Homemade bechamel sauce is one of those preparations that seem simple, but at least once they come out wrong: lumps, raw flour taste, or too thick consistency. If it happened to you, know that it’s perfectly normal.
With this method, you get a creamy, smooth, and lump-free bechamel sauce using only milk, butter, and flour without stress and without going crazy at the stove. I’ll guide you step by step on how to prepare the roux correctly and how to add milk without mistakes so that you have a perfect sauce for lasagna, gratin vegetables, and baked dishes.
A simple, reliable, and ready-in-minutes basic recipe to always have on hand.
To use with these recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.4 tbsp Butter
- 2 tbsp All-Purpose Flour
- 7/8 cup Milk
- to taste Salt
- to taste Nutmeg
Tools
- 1 Saucepan
- 1 Wooden Spoon
Homemade Bechamel Preparation
Place the butter in a saucepan and melt it over medium heat without browning.
Once fully melted, add the flour all at once and immediately stir with a whisk.
Continue stirring for about 1 minute: the mixture should become smooth and slightly frothy but should not darken.
Slightly warm the milk (it should be warm, not boiling).
Pour it into the roux gradually, stirring continuously with the whisk after each addition.
Initially, it will seem thick, then gradually it will dissolve into a smooth cream.
Bring the mixture to a gentle boil and continue stirring over medium-low heat.
In a few minutes, the bechamel will begin to thicken.
Adjust the salt and flavor with a grating of nutmeg.
When it reaches the desired consistency, turn off the heat.
Once ready, remove from the heat, and the bechamel is immediately ready to be used to dress pasta, vegetables, or any other dish requiring this basic sauce.
What Can Go Wrong (and How to Avoid It)
It forms lumps
This happens if the milk is added all at once or if it’s cold. Add it warm and little by little, always stirring with the whisk.
It’s too thick
No problem: add some warm milk and stir until you achieve the right consistency.
Tastes like flour
The roux wasn’t cooked enough. Just 60–90 seconds of stirring before adding the milk.
It cools and forms a skin
Cover the surface with cling film in contact or stir vigorously before using.
Storage
The bechamel can be stored in the refrigerator in an airtight container for 2–3 days. To prevent a skin from forming on the surface, you can cover it with cling film in direct contact with the sauce. If the bechamel becomes too thick after cooling, you can add a bit of milk and stir to restore the creamy consistency.
Notes
If you prefer a richer bechamel, you can replace part of the milk with cream for a smoother consistency and a more intense flavor
FAQ – Homemade Bechamel Sauce
Can I freeze it?
It’s better not to because the consistency might change once thawed.
How can I make the bechamel thicker or thinner?
The thickness depends on the ratio between the roux (butter + flour) and the milk. For a thicker bechamel (e.g., for soufflés), use more flour (e.g., 25-30g). For a thinner bechamel (e.g., for soups or light sauces), add warm milk, stirring until reaching the desired consistency.
Can I substitute butter for a lighter version?
Yes, you can substitute butter with extra virgin olive oil (oil bechamel) or with vegetable margarine. However, butter offers the most traditional taste and texture.
Why do lumps form and how can I remove them?
Lumps form when milk is not added gradually or if the milk is not warm. To remove them, take the bechamel off the heat and blend it quickly with an immersion blender or pass it through a fine sieve to obtain a perfectly smooth cream.
What’s the secret to a truly lump-free bechamel?
The secret is to use warm milk and pour it in three stages, not all at once, stirring vigorously and continuously with a whisk after each addition. Ensure the roux (butter and flour) is well-combined and warm before starting.
Homemade bechamel sauce 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 few ingredients and a bit of attention, you’ll have a perfect bechamel, with a rich and creamy taste, ready to enhance any dish. Try it, and you’ll never go back to store-bought!
