The homemade bechamel sauce is one of those preparations that seem simple, but at least once it has turned out badly: lumps, raw flour taste, or too thick consistency. If it happened to you, know that it is completely normal.
With this method, you will get a creamy, smooth, and lump-free bechamel sauce, using only milk, butter, and flour, without stress and without going crazy in the kitchen. I will explain step by step how to prepare the roux correctly and how to add the milk without mistakes so that you have a perfect sauce for lasagna, gratin vegetables, and baked dishes.
A simple, reliable, and quick basic recipe to keep always at hand.
To be used with these recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 0.71 oz Butter
- 0.71 oz All-purpose flour
- 0.85 cup Milk
- to taste Salt
- to taste Nutmeg
Tools
- 1 Saucepan
- 1 Wooden Spoon
Preparation of Homemade Bechamel
Put the butter in a saucepan and let it melt over medium heat, without letting it brown.
When it is completely 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 a little at a time, constantly stirring with the whisk after each addition.
Initially, it will seem thick, but 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 start to thicken.
Season with salt and flavor with a sprinkle of nutmeg.
When it reaches the desired consistency, turn off the heat.
Once ready, remove from heat and the bechamel is immediately ready to be used for dressing 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 a little at a time, always stirring with the whisk.
It’s too thick
No problem: add a bit of warm milk and stir until the right consistency is achieved.
Tastes like flour
The roux was not cooked enough. Stir for 60–90 seconds before adding the milk.
It cools and forms a skin
Cover the surface with cling film or stir vigorously before using it.
Storage
Bechamel sauce 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 cling film in direct contact with the sauce. If the bechamel turns out 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 sauce, you can replace part of the milk with cream, for a more velvety consistency and a stronger flavor
FAQ – Homemade Bechamel
Can I freeze it?
It’s better not to, as the consistency might change once thawed.
How can I make the bechamel thicker or thinner?
The thickness depends on the ratio between roux (butter + flour) and milk. For a thicker bechamel (e.g., for soufflé), use a greater amount of flour (e.g., 25–30g). For a thinner one (e.g., for soups or light sauces), add warm milk, stirring until the desired consistency is reached.
Can I replace the butter for a lighter version?
Yes, you can replace the butter with extra virgin olive oil (oil bechamel) or with vegetable margarine. However, butter offers the most traditional flavor and consistency.
Why do lumps form, and how can they be eliminated?
Lumps form when the milk is not added gradually or if the milk isn’t warm. To eliminate them, remove the bechamel from the heat and quickly blend it with an immersion blender or pass it through a fine mesh sieve to obtain a perfectly smooth cream.
What is 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 that the roux (butter and flour) is well blended and warm before starting.
The homemade bechamel sauce is a simple, quick, and preservative-free recipe that will allow you to prepare tasty and genuine dishes. Thanks to its versatility, this sauce can be used in many preparations, from lasagna to gratin pasta, to savory pies and baked vegetables. With a few ingredients and a bit of care, you will have a perfect bechamel sauce, rich in flavor and creamy, ready to enhance every dish. Try it and you won’t go back to store-bought!
