Homemade bechamel sauce is one of those preparations that seem simple, but at least once it turned out bad: 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 in the kitchen. I’ll explain step by step how to prepare the roux correctly and how to add the milk without mistakes, so you have a perfect sauce for lasagna, gratin vegetables, and baked dishes.
A simple, reliable base recipe ready in a few minutes, always at hand.
To use with these recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/2 tbsp Butter
- 3 tbsp All-purpose flour
- 3/4 cup Milk
- to taste Salt
- to taste Nutmeg
Tools
- 1 Small Pot
- 1 Wooden Spoon
Preparation of Homemade Bechamel
Put the butter in a small pot and melt it over medium heat, without browning it.
Once fully melted, add the flour all at once and immediately stir with a whisk.
Continue stirring for about 1 minute: the mixture must become smooth and slightly foamy but must not darken.
Gently heat the milk (it should be warm, not boiling).
Pour it into the roux little by little, stirring continuously with the whisk after each addition.
At first, it will seem thick, but slowly it will dissolve becoming a smooth cream.
Bring the mixture to a slight boil and continue stirring over medium-low heat.
In a few minutes, the bechamel will begin to thicken.
Adjust with salt and flavor with a grating of nutmeg.
Once it reaches the desired consistency, turn off the heat.
Once ready, remove from heat and the bechamel is immediately ready to be used to dress pasta, vegetables, or any other dish that requires this base sauce.
What can go wrong (and how to avoid it)
Forms lumps
This happens if the milk is added all at once or if it is cold. Add it warm and little by little, constantly stirring with the whisk.
Too thick
No problem: add a bit of warm milk and stir until you get the right consistency.
Tastes like flour
The roux wasn’t cooked enough. Just 60–90 seconds of mixing before adding the milk.
Cools and forms a skin
Cover the surface with cling film or stir vigorously before using it.
Storage
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 plastic wrap in direct contact with the sauce. If the bechamel is too thick after cooling, you can add a little milk and stir to restore its creamy consistency.
Notes
If you prefer a richer bechamel, you can replace part of the milk with cream for a silkier texture and more pronounced flavor
How to quantify based on what you need
Here’s a practical mini-guide:
For 4 people (medium baked pasta/lasagna)
2 cups of milk (standard dose)
For 6-8 people or a large baking dish
1 quart of milk
(7 tbsp butter + 7 tbsp flour)
For small preparations (gratin vegetables, 2-3 people)
1 cup of milk
(2 tbsp butter + 2 tbsp flour)
FAQ – Homemade Bechamel
Can I freeze it?
It is better not to, because the consistency might change once thawed.
How can I make the bechamel thicker or thinner?
The density depends on the ratio of roux (butter + flour) to milk. For a thicker bechamel (e.g., for soufflé), use more flour (e.g., 2 tbsp). For a thinner one (e.g., for soups or light sauces), add warm milk, stirring until the desired consistency is reached.
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 provides the most traditional flavor and texture.
Why do lumps form and how do I get rid of them?
Lumps form when milk is not added gradually or if the milk is not 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 strainer to get a perfectly smooth cream.
What’s the secret to a really lump-free bechamel?
The secret is to use warm milk and add it in three times, not all at once, stirring vigorously and continuously with a whisk after each addition. Make sure the roux (butter and flour) is well combined and warm before starting.
Homemade bechamel is a simple, quick recipe without preservatives, allowing 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 just a few ingredients and a little care, you will have a perfect bechamel, rich and creamy, ready to enhance any dish. Try it and you won’t go back to the store-bought one!
