Homemade béchamel sauce is easy and delicious and you can scale it up or down depending on how much you need! This white sauce recipe is smooth, silky, and versatile. And I'll show you how to customize the flavor by adding aromatics like fresh herbs, or vegetables like mushrooms, scallions, onions, or even peas, or asparagus. All you need is 15 minutes or less and the best part, you can make it ahead of time and freeze it.
Perfect sauce for pasta like lasagna Bolognese, drizzled over grilled or pan-seared veggies or used as a crispy chicken dipper or to replace a cheese sauce.
What is Béchamel or White sauce?
If you're someone who has no idea what béchamel sauce is, you may already know it by another name, "white sauce". In fact, if you've ever made southern biscuits and gravy, gumbo, or even some chowder recipes, you've already made a version of bèchamel and you can easily make this sauce. Béchamel is typically made using a 1:1 ratio of butter to flour to create the roux. Then hot milk is added while it's whisked and cooked until it coats the back of a spoon, or to the desired thickness.
Béchamel is seasoned with freshly grated nutmeg, salt, and often black pepper. In Italy, béchamel can also be called 'besciamella' and is most often used for a variety of homemade lasagne (plural form of lasagna) and pasta al forno.
Often the milk will be infused with herbs or other seasonings to impart a particular flavor to the final sauce. Sometimes, the milk is infused with onions, mushrooms, herbs, spices, or even vegetables to give it even more flavor or a different color before being added to the roux. Just a hint of grated whole nutmeg at the end finished the sauce and gives it that quintessential bèchamel flavor.
Where Does Béchamel Sauce Come From?
Béchamel or Besciamella (aka salsa béchamel) is thought to have originated in Italy and brought to the French courts in 1533 and so loved by royalty that it was adopted as one of the French Mother sauces which is probably why so many people often assume the dish originated in France. A béchamel with added cheese (usually Gruyere) and egg is called a Mornay sauce, which is included in the 5 French Mother Sauces.
Why You Should Add Nutmeg to 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 which can be very aggressive and even off-putting to some. However, whole freshly grated nutmeg has a completely different flavor that's warm and subtle when used in small amounts like this sauce.
I recommend always using freshly grated nutmeg because it's way better tasting. In fact, if you've ever eaten cream-based pasta from one of your favorite Italian restaurants, it most likely has just a hint of freshly grated nutmeg which gives it a delicious "extra something" (just like this béchamel recipe).
Can You Freeze Béchamel Sauce?
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.
What Ingredients Are in Béchamel Sauce (White Sauce)?
- unsalted butter
- all-purpose flour
- milk
- salt
- freshly cracked black pepper
- whole nutmeg freshly grated
How to Make Perfectly Smooth Béchamel Sauce (White Sauce)
This béchamel sauce can be made in 15 minutes or less with very basic pantry staples and it can be a lifesaver when you need a quick sauce or used to make the best Italian lasagna of your life.
- Prepare the roux. In a medium-sized pot add the butter and melt 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 mixture (roux) is light golden brown (about 5-7 minutes).
- Prepare the bechamel. 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 full of milk one at a time, whisking to combine until fullin. incorporated and the bechamel is nice and smooth. At this point, the bechamel will be smooth and somewhat runny. Continue cooking and whisking a few minutes longer until the bechamel 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 spread easily.
- Adjust the seasonings. Add more salt, pepper, and freshly grated nutmeg to taste. Enjoy using this bechamel in this lasagna recipe, or drizzled over freshly grilled or pan-seared veggies or in Lasagna Bolognese, etc.
Italian Béchamel recipe step-by-step photos
How to Make Smooth Béchamel (No Lump Béchamel)
Follow this recipe and the below tips to make sure your béchamel is always smooth and free of any lumps.
- The first key to ensuring béchamel has no lumps is to get the correct ratio of butter to flour which is why I use a scale. I measure equal amounts of butter and flour (70g each of butter and flour for this recipe).
- Always cook the flour and butter for about 4 to 5 minutes. Whisk the melted butter and flour constantly until it starts to smell fragrant and becomes loose and runny (after about 3 minutes of cooking). Continue to whisk and cook it for at least 2 minutes more for a total of 5-7 minutes.
- A critical technique to achieving a smooth béchamel sauce is to whisk constantly and vigorously with one hand while you ladle in the hot milk with the other hand. It will be a blobby mass usually until about the 5th or 6th ladle full of milk has been added before it finally starts to become smooth and creamy and loosen up to resemble a sauce. When you first add the milk, the roux gloms onto the milk and absorbs it very quickly, leaving what looks like a pile of mush. But keep going and whisking and adding more hot milk and I promise it will all come together.
- Use a large heavy-bottomed pot especially if you're making it for the first time. This way, you don't have to worry about it splattering sauce all over the stovetop as you whisk. Using a slightly larger pot than is necessary allows you to be able to concentrate better on whisking and not worry so much about the pan moving around or splattering.
- Slow the whole process down when whisking in the milk. This is a great trick especially if you're making béchamel for the first time. Turn the heat to low and slowly increase the temperature as you feel more comfortable while adding the milk which will keep it from burning if your vigorous whisking skills haven't been perfected yet!
- Lastly, what always works best for me is adding 3 or 4 ladles full of milk one by one fully incorporating each addition before finally dumping in the remaining milk all at once. It's never failed me to this day. Just be sure to whisk your little heart out the whole time.
- Get a helper and make it even easier. If you really want to make this task easy, ask someone to be your helper and have them ladle in the milk for you as needed while you hold the pot with one hand and whisk with the other.
How to Add Flavor To Homemade Classic Béchamel Sauce
Infusing the milk with herbs, spices, mushrooms, or even vegetables will add even more delicious flavor to your béchamel sauce.
- fresh or dried bay leaf
- a sprig of fresh rosemary
- fresh basil leaves
- black peppercorns
- white onion
- carrots
- parsley
- ginger
- allspice
- Sichuan flower pepper
- whole smashed garlic cloves
- smoked paprika
- porcini mushrooms
What Can I Use Béchamel Sauce for?
We love to make easy béchamel for lasagna, but we use it all kinds of different ways. Photographed above are just a few ways you can enjoy this homemade béchamel.
- Drizzled over Purple Cauliflower Sesame “Steaks”
- Authentic Italian Lasagna Bolognese
- Dipping sauce for crispy Basil Parmesan Crispy Chicken
- Asparagus & Prosciutto Cotto Lasagna
- Drizzled over Perfect Pan-Seared Zucchini
- Italian Speck & Asparagus Lasagna (w/Asparagus Béchamel & Zucchini Crema)
- Drizzled over White Asparagus w/Crispy Prosciutto
- Abruzzese Almost Bolognese (Italian Lasagna al Ragù)
How Do I Know if Béchamel is Cooked?
Béchamel is 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.
Let's Get Started!
Recipe
No-Fail Italian Béchamel Sauce
- Total Time: 17 minutes
- Yield: 4 ½ cups (or enough for one lasagna) 1x
- Diet: Vegetarian
Description
This easy 15-Minute homemade béchamel sauce is smooth and silky, and can be customized to add even more flavor. Plus, you can make it ahead and freeze it. It's perfect for pasta like authentic lasagna Bolognese, drizzled over grilled or pan-seared veggies or as a crispy chicken dipper.
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.
- Can you freeze béchamel sauce? Yes, you can 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 in the fridge overnight and whisk a little additional milk into it as you heat it if the mixture seems too thick.
- How do I know if béchamel is cooked? Béchamel is 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.
- How do I make sure béchamel tastes good? Use good butter, and fresh milk, and always cook your flour and butter mixture (aka the roux) for several minutes in order to make sure the flour cooks and the butter gets lightly toasted and nutty. Salt it properly and season it with whole, grated nutmeg. Also, whisk the sauce vigorously to ensure a smooth sauce free from pockets or lumps of flour. If you want to add even more flavor to a béchamel sauce, infuse the milk first with fresh or dried herbs, onions, shallots, etc.
How Ensure Béchamel Sauce is Silky Smooth & Lump-Free
Follow this recipe and the below tips to make sure your béchamel is always smooth and free of any lumps.
- The first key to ensuring béchamel has no lumps is to get the correct ratio of butter to flour which is why I use a scale. I measure equal amounts of butter and flour (70g each of butter and flour for this recipe).
- Always cook the flour and butter for about 4 to 5 minutes. Whisk the melted butter and flour constantly until it starts to smell fragrant and becomes loose and runny (after about 3 minutes of cooking). Continue to whisk and cook it for at least 2 minutes more for a total of 5-7 minutes.
- A critical technique to achieving a smooth béchamel sauce is to whisk constantly and vigorously with one hand while you ladle in the hot milk with the other hand. It will be a blobby mass usually until about the 5th or 6th ladle full of milk has been added before it finally starts to become smooth and creamy and loosen up to resemble a sauce. When you first add the milk, the roux gloms onto the milk and absorbs it very quickly, leaving what looks like a pile of mush. But keep going and whisking and adding more hot milk and I promise it will all come together.
- Use a large heavy-bottomed pot especially if you're making it for the first time. This way, you don't have to worry about it splattering sauce all over the stovetop as you whisk. Using a slightly larger pot than is necessary allows you to be able to concentrate better on whisking and not worry so much about the pan moving around or splattering.
- Slow the whole process down when whisking in the milk. This is a great trick especially if you're making béchamel for the first time. Turn the heat to low and slowly increase the temperature as you feel more comfortable while adding the milk which will keep it from burning if your vigorous whisking skills haven't been perfected yet!
- Lastly, what always works best for me is adding 3 or 4 ladles full of milk one by one fully incorporating each addition before finally dumping in the remaining milk all at once. It's never failed me to this day. Just be sure to whisk your little heart out the whole time.
- Get a helper and make it even easier. If you really want to make this task easy, ask someone to be your helper and have them ladle in the milk for you as needed while you hold the pot with one hand and whisk with the other.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauces + Spreads + Dips
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ¼ cup
- Calories: 73
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