The Béchamel is a cornerstone of classic cuisine, recognized as one of the five ‘mother sauces’ of French gastronomy, but it has been 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 technique of roux (the secret of thickness) and all the steps to manage it best, whether you want it more liquid for lasagna or thicker for soufflé.
Discover how easy it is to make this essential basic sauce!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 tbsp Butter
- 1.5 tbsp All-purpose flour
- 1 cup Milk
- to taste Salt
- to taste Nutmeg
Tools
- 1 Saucepan
- 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, allowing the excess water to evaporate.
Add the all-purpose flour and mix vigorously with a whisk to obtain a homogeneous mixture. Keep stirring until the roux forms a light white foam.
Once the roux is ready, begin to pour 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.
Continue to mix and bring the mixture to a boil over medium-low heat, thickening the béchamel.
Add salt and grated nutmeg to taste, continuing to stir to blend the ingredients well.
If you want a more liquid béchamel, add a bit more milk, always a little at a time, until reaching the desired consistency.
Cook the béchamel for a few minutes, stirring constantly, until it reaches the right thickness.
Once ready, remove from heat and the béchamel is immediately ready to be used to dress pasta, vegetables, or any other dish that requires this basic sauce.
Storage
The 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 its creamy consistency.
Tips
To achieve a smooth, lump-free béchamel, it is important to add the warm milk gradually, continuously stirring 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 more pronounced flavor.
FAQ – Homemade Béchamel
Can I freeze it?
It’s better not to, as the texture might alter once thawed.
How can I make the béchamel thicker or thinner?
The thickness depends on the ratio of roux (butter + flour) to milk. For a thicker béchamel (e.g., for soufflés), use more flour (e.g., 25-30g). For a thinner béchamel (e.g., for soups or light sauces), add warm milk while stirring until reaching the desired consistency.
Can I substitute the butter for a lighter version?
Yes, you can replace the butter with extra virgin olive oil (béchamel with oil) or with vegetable margarine. However, butter provides the most traditional flavor and texture.
Why do lumps form and how to eliminate them?
Lumps form when milk is not added gradually or if the milk is not warm. To eliminate them, remove the béchamel 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’s the secret to a truly lump-free béchamel?
The secret is to use warm milk and pour it in three parts, not all at once, stirring vigorously and continuously with a whisk after each addition. Make sure the roux (butter and flour) is well mixed and warm before starting.
The homemade béchamel 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 baked pasta, up to savory pies and oven-baked vegetables. With a few ingredients and a bit of attention, you’ll have a perfect béchamel, rich and creamy in flavor, ready to enrich any dish. Try it, and you won’t go back to store-bought!
