This silky, lump-free easy béchamel sauce recipe takes just 3 ingredients and 15 minutes, to master one of the most versatile French (or Italian depending on who you ask) mother sauces that transform everyday dishes into something a little creamier and luxurious.
Whether you're layering this cream sauce into a lasagna, creating the perfect mac and cheese, thickening soup, or using it to dip beef tips into, this foolproof recipe guarantees smooth, delicious (customizable) results every time. Watch the How to Make Béchamel Sauce Video below to see just how easy it really is!
Homemade béchamel is the perfect sauce for pasta recipes like traditional lasagna Bolognese, drizzled over grilled and pan-seared veggies, used as a crispy chicken dipper, or as an inexpensive replacement for cheese sauce (or mozzarella) in your favorite pasta bakes.
In this post, I'll show you how to make béchamel thicker or thinner and how to infuse béchamel with flavor - everything from adding cheese or aromatics like fresh herbs, to vegetables like mushrooms, scallions, onions, peas, or even asparagus! The best part - you can make it ahead and refrigerate or freeze it.
And if you're wondering this is the best bechamel sauce for lasagna recipe! No matter if you layer it thinly or have it oozing out between the pasta, it's perfect for adding creaminess to any baked pasta dish.
Jump to:
- How to Make Béchamel (White Sauce) Video
- Why You'll Love This White Sauce Recipe
- Béchamel Ingredients (Béciamella or White Sauce)
- How to Make Béchamel (How to Make White Sauce) Step-By-Step Tutorial
- Whole Nutmeg vs Ground Nutmeg (For the Best Béchamel Sauce)
- The Perfect Béchamel Ratio
- Troubleshooting Béchamel Sauce (How to Make Béchamel Sauce Without Lumps)
- Storage & Make-Ahead Tips
- Substitutions
- Flavored Béchamel Variations & How to Customize It
- Béchamel Cheese Sauce Variations (Mornay Sauce)
- Equipment
- How to Make Béchamel Sauce Thicker or Thinner (Perfect Every Time Béchamel Thickness Options
- Common Béchamel Mistakes to Avoid
- How to Fix a "Broken" Béchamel Sauce
- Béchamel Wine Pairing Suggestions
- How to Scale This Recipe
- Different Regional Béchamel Variations
- Ways to Use Béchamel Sauce (Perfect for Lasagna, Pasta & More)
- Béchamel Sauce FAQs
- 📖 Recipe
- Recipe Timing
- Recipe Cost Information
- Nutritional Information
How to Make Béchamel (White Sauce) Video
Why You'll Love This White Sauce Recipe
- Foolproof technique for smooth, lump-free sauce every time
- Only 3 basic ingredients needed
- Quick béchamel ready in 15 minutes from start to finish
- Make ahead and freezer-friendly
- Perfect base for lasagna, gratins, mac and cheese, creamy soups, and creamy baked pasta recipes
- Easily customizable with herbs, aromatics, vegetables, or even cheese to make the perfect cheese sauce base
- Makes an inexpensive cheese sauce replacement
- Excellent cheese substitute when mozzarella and Parmesan prices are high
Béchamel Ingredients (Béciamella or White Sauce)
- Butter and flour - The foundation for this silky roux-based white sauce
- Whole milk - Creates luxurious creaminess without being heavy
- Freshly Grated Nutmeg - The quintessential Italian ingredient that gives béchamel its signature taste (try not to use powdered nutmeg unless you have to - it tastes nothing like freshly grated especially if it's expired).
- Salt and Black Pepper - I use freshly cracked black pepper which has more flavor than pre-ground pepper and I use kosher salt, but use what you have
How to Make Béchamel (How to Make White Sauce) Step-By-Step Tutorial
This basic béchamel sauce comes together in just 15 minutes using simple pantry ingredients. This versatile mother sauce is perfect for everything from traditional Italian lasagna Bolognese to creamy mac and cheese, rich homemade cream soups, and cheesy pasta dishes.
Step 1. Prepare the roux. In a medium-sized pot add the butter and melt over medium heat. Once melted, add the flour a little at a time whisking constantly to remove any flour lumps. Once all the flour has been added, continue whisking and stirring until the flour is cooked, the mixture is light golden brown and fragrant, and the roux becomes "loose" (about 5-7 minutes).
Step 2. Add milk: Heat milk in a separate pot over medium-high until it just starts to bubble around the edges, but not boiling, and reduce heat to low. Add hot milk to the roux one ladle at a time, whisking constantly between each addition until smooth. Continue until all milk is incorporated.
Step 3. Thicken the sauce: Cook the béchamel, whisking frequently, for about 6 minutes or until it thickens and creates ribbons when drizzled back into pot and coats the back of a spoon.
Step 4. Adjust Seasonings: Add salt, pepper, and freshly grated nutmeg to taste.
Step 5. If not using immediately, cover with parchment paper (my preference to avoid microplastics) OR sustainable cling film to prevent a skin from forming on top.
Note: Use immediately in lasagna or drizzle over grilled meat or pan-seared vegetables.
Whole Nutmeg vs Ground Nutmeg (For the Best Béchamel Sauce)
I grew up like many of you without whole nutmeg in our cupboards. Instead, my Mom and both Grandma's always had the pre-ground stuff (as I remember it). Pre-ground nutmeg can often have a very aggressive and more intense flavor.
However, whole freshly grated nutmeg has a completely different flavor that's warm and subtle when used in small amounts like this classic bechamel sauce recipe. Think of the yummy warmth nutmeg lends to donuts - it's like that but in a savory creamy white sauce!
I recommend always using freshly grated nutmeg because simply put, it just tastes better. In fact, if you've ever eaten cream-based pasta from one of your favorite Italian restaurants, it often has just a hint of freshly grated nutmeg which gives it a delicious "extra something" (just like this béchamel recipe).
The Perfect Béchamel Ratio
For the best béchamel ratio, I use a 1:1 ratio by weight (in grams) of butter to flour to create the perfect roux base which is 5 tablespoons (70g) of butter, and 8 tablespoons (70g) all-purpose or 00 flour for every 4 cups (980g) milk.
The key is cooking the roux until it's lightly golden and fragrant before adding the milk - this ensures your sauce won't taste like raw flour.
Troubleshooting Béchamel Sauce (How to Make Béchamel Sauce Without Lumps)
Follow this recipe and the below tips to make sure your béchamel is always smooth and free of any lumps.
- For Lump-Free Béchamel: Use equal weights of butter and flour (70g each) - a kitchen scale ensures the perfect 1:1 ratio every time.
- Ensure the Flour is Thoroughly Cooked: Cook the butter-flour mixture for 4-5 minutes to remove any raw flour taste from your béchamel.
- The Secret to Smooth, Lump-Free Béchamel Sauce: Whisk vigorously with one hand while slowly ladling hot milk with the other. Don't panic when the mixture looks like a lumpy blob at first - this is normal! Keep whisking and adding milk gradually. After about 5-6 ladles of milk, your silky white sauce will start to come together. Trust the process and keep whisking - it will transform into a perfectly smooth, creamy béchamel sauce. The key is constant whisking and patience. The sauce will look messy before it becomes silky - this is exactly what should happen!
- For Best Results: Use a large heavy-bottomed pot, especially if you're new to making white sauce. The extra space prevents splattering and gives you more control while whisking, letting you focus on achieving the perfect béchamel texture without worrying about mess.
- For Beginners: Keep the heat low when adding milk to your béchamel sauce. Gradually increase the temperature as you become comfortable with the whisking motion - this prevents scorching and gives you better control.
- Perfect Béchamel Technique: Add 3-4 ladles of milk one at a time, whisking each until fully incorporated. Then add the remaining milk all at once, whisking constantly (it's a great arm workout!).
- Get a kitchen helper to make it even easier. If you really want to make this task easy, ask someone to ladle in the milk for you as needed while you hold the pot with one hand and whisk with the other.
Storage & Make-Ahead Tips
- Store white sauce in an airtight container for up to 3 days in the refrigerator
- Prevent skin formation by pressing parchment paper, sustainable plastic wrap, or vegetable-based compostable "plastic" wrap directly onto the surface
- Freeze for up to 2 months
- Reheat gently on low heat, whisking frequently adding more hot milk as necessary to help loosen it up
Substitutions
- Butter: Plant-based butter, olive oil, or coconut oil for dairy-free béchamel
- Milk: Substitute unsweetened almond, pumpkin seed, oat, or soy milk
- Flour: Use 00-flour, gluten-free all-purpose flour blend, rice flour, or cornstarch
- Black Pepper: Substitute white or pink pepper
- Nutmeg: Substitute Mace or skip entirely
- Extra Rich: Half and Half or Heavy cream can replace some of the milk for extra richness
- Quick-Thickening: Use Wondra flour instead of all-purpose for quicker thickening (this really is 100% not necessary if you follow my recipe, but if you have Wondra you need to use up, go for it)
Flavored Béchamel Variations & How to Customize It
- Vegan Béchamel: Substitute unsweetened plant-based milk and plant-based butter (or substitute extra virgin olive oil).
- Herb-Infused Béchamel: Add bay leaf, thyme, or rosemary to the milk as it heats.
- Garlic Béchamel: Simmer peeled garlic cloves, or pan-seared blistered garlic cloves in the milk.
- Porcini Béchamel: Steep dried porcini mushrooms in warm milk and purée them
- Onion Béchamel: Add caramelized onions or shallots to the base.
- Truffle Béchamel: Add shaved truffle to the milk as it warms, then purée the mixture using an immersion blender or in a Vitamix or food processor.
- Béchamel Cheese Sauce: Add Gruyère, aged cheddar, or Parmigiano-Reggiano.
- Vegetable Béchamel: Blend in puréed roasted or pan-seared cauliflower, zucchini, asparagus
- Saffron Béchamel: Steep saffron threads in the warm milk.
- Spicy Béchamel: Add white pepper, cayenne, or paprika to the milk as it warms.
- Sichuan Béchamel: Add whole or ground Sichuan peppercorns to the milk.
- White Wine Béchamel: Add a splash of white wine to the roux during the last stage just before you add the milk. Once you add the wine, cook for 3 to 5 minutes to allow the alcohol to evaporate then start adding the milk and proceed with the directions.
Béchamel Cheese Sauce Variations (Mornay Sauce)
- Classic Mornay: Add 1 cup grated Gruyère (or Swiss) + ¼ cup Parmigiano
- Sharp: Use aged cheddar and pecorino
- Mild: Try fontina and young Asiago
- Robust: Mix gorgonzola and aged provolone
- Alpine: Combine Emmental and raclette
- Macaroni and Cheese Mornay: A mix of white cheddar, sharp cheddar, and gouda
Equipment
- The best pan for making béchamel sauce is a large heavy-bottomed 4qt sauce pot or large sauté pan or braiser. These types of pans and pots provide even heat distribution which help avoid scorching and the larger capacity helps you avoid making a mess as you whisk the milk into the sauce
- Rubber or Silicone spatula to allow you to get every last drop of sauce out of the pan
- A Digital scale ensures precise measurements
- Whisk to prevent scorching and create a smooth sauce
- A Microplane grater produces finely grated nutmeg (but a nutmeg grater will also work)
How to Make Béchamel Sauce Thicker or Thinner (Perfect Every Time Béchamel Thickness Options
- Light Pouring Sauce (35g butter/35g flour per 490ml milk or 2.5 tablespoons each butter/flour per 2 cups milk): Creates a thinner, more pourable consistency perfect for drizzling over grilled vegetables or as a light pasta sauce topper
- Classic Medium-Thick (70g butter/70g flour per 980ml milk or 5 tablespoons each butter/flour per 4 cups milk): The perfect all-purpose thickness ideal for lasagna, pasta bakes, and most traditional recipes. This is my go-to ratio that works beautifully every time.
- Extra Thick (105g butter/105g flour per 980ml milk or 7.5 tablespoons each butter/flour per 4 cups milk): Creates a very thick sauce that holds its shape - perfect for gratins, soufflés, and croquettes where you need the sauce to stay put
- Note: Remember the sauce will continue to thicken as it cools, so if you're making ahead, you may want to make it slightly thinner than your desired final consistency. You can always thin it out with a splash of warm milk when reheating.
The key is maintaining the 1:1 ratio of butter to flour while adjusting the milk quantity to achieve your desired thickness. The timing for the sauce to thicken will vary based on which ratio you choose - thicker sauces need a few extra minutes of cooking and whisking.
Common Béchamel Mistakes to Avoid
If you want to bechamel without lumps, follow these easy tips for what not to do when making traditional béchamel sauce.
- Using cold milk (always heat the milk first)
- Adding milk too quickly to the roux
- Not whisking constantly while adding milk
- Cooking over heat that's too high - try to maintain a medium temperature
- Not cooking the roux long enough to remove the raw flour taste
- Under-seasoning or over-seasoning béchamel (taste and adjust salt and nutmeg levels as you go instead of blindly adding what the recipe calls for - often recipes call for using way too much nutmeg...remember, you can always add more salt and nutmeg, but you will not be able to take it away)
How to Fix a "Broken" Béchamel Sauce
- Too Thick: Gradually whisk in warm milk until your desired consistency is reached
- Too Thin: Cook longer to reduce the sauce, or make a small amount of extra roux and whisk it in
- How to Fix Lumpy Bechamel Sauce: Whisk vigorously or blend with an immersion blender (or in a high-speed blender once slightly cooled to avoid any kitchen disasters)
- Grainy: Lower heat and continue whisking until smooth
Béchamel Wine Pairing Suggestions
Whether pairing white wine or red wine with dishes featuring béchamel you'll want to stick with low tannin wines to not interfere with the sauce. Here are the best wines to pair with béchamel:
- For Béchamel-Based Pasta Dishes: Light, crisp Italian whites like Pignoletto, Verdicchio, Soave, or Sauvignon Blancs work great.
- For Gratins: Unoaked Chardonnay, Chablis, and Pinot Grigio
- For Rich Dishes with Meat: Low tannin red wines like Sangiovese, Lambrusco, Valpolicella Classico, Chianti Classico, Barber d'Alba, Dolcetto
- For Vegetable Dishes: Light, aromatic whites like Pinot Grigio or dry German Guwertzraminer
How to Scale This Recipe
If you're new to making béchamel, I don't recommend doubling or tripling the recipe, however, halving the recipe is easy! If you do need to make large batch béchamel, use a larger, wider pot or sauté pan so the sauce has more surface area to cook more quickly. You'll also need a longer whisk to avoid getting burnt from any steam as you add the milk.
- Half Recipe (2 cups): Use 35g each butter/flour, 490ml milk
- Double Recipe (8 cups): Use 140g each butter/flour, 1960ml milk
- Triple Recipe (12 cups): Use 210g each butter/flour, 2940ml milk
- Single Serving (1 cup): Use 18g each butter/flour, 245ml milk
Different Regional Béchamel Variations
- Italian Besciamella: A classic bésciamella sauce recipe is made using flour, butter, whole milk, freshly grated nutmeg, salt, and black pepper only which creates an authentic Italian béchamel
- Greek Béchamel: Often enriched with egg yolks for moussaka
- French Classic: Sometimes infused with onion and cloves
- American Style: Often made with more butter for extra richness and without nutmeg
- Egyptian Version: Sometimes spiced with white pepper and bay leaf
Ways to Use Béchamel Sauce (Perfect for Lasagna, Pasta & More)
You may be wondering what is bechamel sauce used for? This versatile béchamel sauce shines in classic lasagna or macaroni and cheese, but don't stop there! Drizzle it over grilled chicken, use it as a dipping sauce for beef tips, or pair it with crispy panko-crusted chicken. The possibilities are endless with this silky homemade sauce.
Béchamel Sauce FAQs
If you're wondering, how do you know when bechamel is done? It's cooked perfectly when the sauce is slightly thickened and coats the back of a spoon. Meaning, when you dip a spoon into the sauce and wipe a finger through the middle of the back of the spoon (and the sauce doesn't fill back in the stripe or drip and run), your béchamel is ready.
You can absolutely freeze béchamel sauce. Just be sure to cover it completely with plastic wrap to prevent a "skin" from forming on the top. Then seal it in an airtight container and freeze it until you need to use it. Thaw it in the fridge overnight and whisk a little additional milk into it as you heat it if the mixture seems too thick.
The main difference between béchamel and white sauce is that classic béchamel is most often seasoned with salt, black pepper, and nutmeg whereas traditional white sauce doesn't include nutmeg and can often use more butter to make it a little richer. Both of these sauces are roux-based (cooked butter and flour mixture) and use milk as the liquid.
Béchamel or Besciamella (aka salsa béchamel) is thought to have originated in Italy and brought to the French courts in 1533 by Catherina de Medici (wife of Henry II) and was so loved by royalty that it was adopted as one of the French Mother sauces which is why there is so much dispute about which country it originated in. A béchamel with added cheese (usually Gruyere and Parmigiano-Reggiano) and sometimes egg is called a Mornay sauce, which is a French mother sauce (of which there are 5).
The three main ingredients are butter, flour, and whole milk in equal parts by weight for the butter and flour. Additional seasoning ingredients include salt, pepper, and freshly grated nutmeg which gives authentic Italian béchamel its signature taste.
Béchamel sauce is incredibly versatile. It's essential for traditional lasagna bolognese, creamy au gratins, mac and cheese, moussaka, and creamy pasta dishes. It also makes an excellent sauce for vegetables, fish, and chicken dishes. In Italy, we use it most commonly in lasagna and baked pasta dishes.
While béchamel is often called white sauce, traditional béchamel is distinguished by its specific preparation method and the addition of nutmeg. It's one of the five French mother sauces, though its origins are debated between France and Italy where it's known as besciamella.
Lumps usually form when milk is added too quickly to the roux or the heat is too high. To prevent lumps, gradually add warm milk while whisking constantly, and maintain medium-low heat. If you do get lumps, whisk vigorously or use an immersion blender to smooth them out.
The classic ratio is 1:1 by weight for butter and flour (70g each), combined with 4 cups (980ml) of milk for a medium-thick sauce. Adjust the ratio of roux to milk depending on your desired thickness - use more roux for thicker sauce, and less for thinner béchamel.
Yes, béchamel can be made up to 3 days ahead and stored in the refrigerator or frozen for up to 2 months. Before storing, cover the surface directly with parchment paper or plastic wrap to prevent a skin from forming. Reheat gently over low heat, whisking occasionally and adding a splash of warm milk if needed to reach desired consistency.
To thicken béchamel, continue cooking while whisking until it reaches your desired consistency. Remember the sauce will thicken further as it cools.
If you're wondering, can you freeze homemade bechamel sauce, the answer is yes! échamel freezes well for up to 2 months. Cool completely, cover surface directly with parchment or plastic wrap, then seal in an airtight container. Thaw overnight in the refrigerator and reheat gently, whisking in additional warm milk as needed to restore the original consistency.
When cheese is added to béchamel, it becomes Mornay sauce and traditional choices include Gruyère and Parmigiano-Reggiano. However, you can use any good melting cheese like aged cheddar, fontina, gouda and Grana Padano or pecorino. In Italy, we often use Parmigiano-Reggiano or Grana Padano with a mix of Italian cheeses.
Yes, you can use low-fat milk to make béchamel, though the sauce won't be quite as creamy, but it will still thicken properly - just with a slightly less rich texture.
When making classic béchamel, the size of your pan makes a big difference - wider pans allow faster thickening. Also, check your heat level and flour-to-milk ratio. Using a heavy-bottomed wide skillet, sauté pan, or braiser will give you the quickest results.
Yes, you can use salted butter to make béchamel. Just reduce or eliminate any additional salt until you've tasted the finished sauce, as salted butter already contains about ¼ teaspoon salt per stick.
If you've accidentally added too much nutmeg to béchamel sauce, here are some Quick Fixes for Over-Nutmegged Béchamel:
OPTION 1: Make a new batch or ½ batch of béchamel without nutmeg and combine with over-nutmegged sauce
OPTION 2: Balance it with other flavors or ingredients like grated Parmigiano or parmesan to it
OPTION 3: Add a little white pepper to help mask some of the nutmeg (not the best option)
Pro Tip: Next time, start with just a tiny pinch of nutmeg - you can always add more! Pre-ground nutmeg tends to be more concentrated, so use even less.
Quick Fix for Lasagna: Use thinner layers of the over-spiced sauce when assembling.
For subtle onion flavor, simmer a peeled halved onion in the milk before straining and using. For more pronounced flavor, you have two options: Either sauté finely minced onion in the butter before adding flour to make the roux, or simply purée the onions in the milk.
The simple difference between Mornay sauce and béchamel is that Mornay is simply béchamel sauce with cheese added (traditionally Guyere and Parmigiano-Reggiano). Think of béchamel as the parent sauce and Mornay as its cheesy kid!
Béchamel Sauce:
-Made from butter, flour, and milk
-One of the French mother sauces
-Plain white sauce without cheese
-Seasoned simply with salt, pepper, and nutmeg
-The base for many other sauces
Mornay Sauce:
-Starts with béchamel sauce as the base
-Has cheese added (typically Gruyère and Parmesan)
-A derivative/child sauce of béchamel
-Richer and more flavorful than plain béchamel
-Often used for gratins and pasta dishes
Pro Tip: You can make a large batch of béchamel and turn some into Mornay sauce by adding cheese, while keeping the rest as plain béchamel for other uses. This gives you two sauces from one cooking session.
Common Uses:
Béchamel: Lasagna, soufflés, croque monsieur
Mornay: Mac and cheese, vegetable gratins, eggs Mornay
The key difference between Alfredo and Mornay sauce is that Mornay sauce uses a béchamel base thickened with a roux made from butter and flour combined with warm milk, while Alfredo is a simple emulsion of butter, cream, and cheese (usually Parmigiano-Reggiano, Grana Padano, or Parmesan).
Mornay sauce tends to be more stable for reheating and won't separate as easily as Alfredo sauce. It's also more adaptable - and you can vary the cheese combinations for different flavors.
Here are more specific details:
Mornay Sauce:
-Starts with a béchamel base (butter + flour + milk)
-Usually made with Gruyere and Parmesan cheese
-French mother sauce variation
-Thickened with a roux
-More versatile for various dishes
-Can be made ahead and reheated
Use Mornay For:
-Lasagna
-Gratins
-Vegetable dishes
-Casseroles
-Mac and Cheese
-Egg Dishes
-Hot Sandwiches
Alfredo Sauce:
-Made directly with butter, cream, and Parmesan (Parmigiano-Reggiano)
-No flour or roux used
-Italian-American creation
-Typically richer and heavier
-Best made fresh and served immediately
-Traditional (original authentic Italian version) uses just butter and Parmigiano-Reggiano cheese
Use Alfredo For:
-Fettuccine Alfredo
-Fresh pasta dishes
-Immediate serving
-When you want a pure cheese and cream flavor
There are a few reasons why your béchamel might be too thick - you may have added too much flour in your roux, the sauce may have been cooked too long (remember béchamel continues to thicken as it cools so you'll need to account for this), or your pan may have been too hot while you were cooking it. But if your béchamel is too thick, don't worry - it's a super easy fix! Just drop the temperature down to the lowest setting as you whisk in extra warm milk, a little at a time, until you get the consistency you want.
Next time, start with my tested ratio: 70g each butter and flour to 4 cups milk for perfect consistency.
Let's Get Started!
Print📖 Recipe
15-Minute Silky Béchamel Sauce (Easy White Sauce Recipe +Video)
- Total Time: 17 minutes
- Yield: 4 ½ cups (or enough for one lasagna) 1x
- Diet: Vegetarian
Description
Master this classic homemade béchamel sauce (white sauce) in just 15 minutes using 3 simple ingredients - perfect for creamy mac and cheese, traditional Italian lasagna, or transforming basic cream soups into something special. This versatile mother sauce uses a foolproof method for silky smooth, lump-free results with easy options to customize the thickness and add your favorite flavors. Make a double batch to freeze for quick weeknight cooking, or use it right away as the base for everything from rich pasta dishes to creamy vegetable gratins and your favorite comfort foods like panko-crusted chicken.
Ingredients
- 5 tablespoons unsalted butter, cut into cubes (70g)
- 8 tablespoons all-purpose flour (70g)
- 4 cups whole milk (980g)
- ¾ teaspoon sea salt, or more to taste (3.5g)
- freshly cracked black pepper, to taste
- whole nutmeg freshly grated, to taste
Instructions
- Prepare the roux and heat the milk. In a medium-sized pot add the milk and bring it to a simmer and turn off the heat. To a second larger pot add the butter and melt it over medium heat. Once the butter is melted, add the flour a little at a time whisking constantly to remove any flour lumps. Continue whisking and stirring until the flour is cooked and the roux is light golden brown (about 5-7 minutes).
- Add the hot milk. When the roux is golden brown and fragrant, turn the heat down to low add one ladle full of hot milk, and whisk vigorously to incorporate it into the roux. Continue adding ladles of milk one at a time, whisking to combine until fully incorporated and the bechamel is nice and smooth. At this point, the bechamel will be somewhat runny. Continue cooking and whisking a few minutes longer until the sauce starts to thicken and creates ribbons when dropped from a spoon into the pot (or about 6 minutes). It's ready when it coats the back of a spoon and is thick enough to easily spread.
- Adjust the seasonings. Add more salt, pepper, and freshly grated nutmeg to taste as needed, Enjoy!
Notes
- At around minute 3 of cooking the roux (butter and flour mixture), the consistency will start to loosen up and become smoother and silkier.
- At around minute 4 of cooking the roux, you'll notice the smell of the butter changing and becoming more prominent (to me it starts to smell like clarified butter).
- Add any herbs or seasonings to the milk as it heats to easily infuse the béchamel sauce with your favorite flavors just be sure to strain them before adding to the roux.
- For the smoothest and silkiest béchamel sauce, be sure to whisk constantly and vigorously while adding the milk (and use a big pot because it splashes!).
- Use a Microplane grater for the nutmeg for best results.
Get all the best tips and techniques for a silky smooth béchamel in the main post.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauces + Spreads + Dips
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ¼ cup
- Calories: 73
Recipe Timing
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Serves: Makes about 4 ¼ cups (enough for a 5 to 7 layer lasagna)
Recipe Cost Information
Depending on where you live and if you're using store-brand ingredients (which are perfectly fine for making béchamel) this is a very inexpensive sauce to make at home. For instance, to make a budget lasagna recipe, replace half or all of the mozzarella called for with béchamel sauce. Here's a rough breakdown of the cost to make homemade béchamel:
- Butter: $0.75
- Flour: $0.15
- Whole milk: $1.25
- Seasonings: $0.10
- Total Cost: Approximately $2.25 for 4 cups
- Cost per serving (½ cup): About $0.28
Nutritional Information
- Serving Size: ½ cup (120ml)
- Calories: 139
- Total Fat: 10g
- Carbohydrates: 9g
- Protein: 5g
- Fiber: 0g
- Sodium: 145mg
- Calcium: 8% DV
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