Béchamel sauce

Name: Béchamel sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Butter ½ cup; Type 00 flour ¾ cup; Whole milk 4 ¼ cups; Fine salt 1 pinch; Nutmeg grated to taste

it es br de fr

368

Calories per serving

Vegetarian

Energy Kcal 368
Carbohydrates g 26.3
of which sugars g 10.4
Protein g 9.3
Fats g 25.1
of which saturated fat g 14.6
Fiber g 0.6
Cholesterol mg 75
Sodium mg 182

Difficulty: Very easy
Prep time: 5 min
Cook time: 10 min
Serving: 4
Cost: Very low

PRESENTATION

Creaminess and classic comfort come together with béchamel sauce—a true staple in many family kitchens. That soft, smooth texture gives every meal a little extra—as soon as people see that beautiful, creamy white sauce, they know dinner’s going to be really good. Whether you’re planning classic lasagna recipes for a weeknight, dreaming up your own twists for special occasions, or just looking for an EASY way to make vegetables taste DELICIOUS, béchamel sauce comes through every time (especially when cravings for Italian béchamel or those classic cheese sauces hit). Simple enough for everyday meals yet rich enough for special dinners, it offers that nice, gentle flavor families love. You often see it featured for celebrations...think big lasagna spreads or creamy fish pies—really, anything needing a touch of comfort and that rich, classic taste. Even picky eaters tend to ask for seconds!

Busy families rely on béchamel sauce because it’s just plain VERSATILE. Any leftovers in the fridge? Pour béchamel sauce over leftover vegetables and suddenly side dishes look and taste great. It’s always the base for the best cheese sauces, so mac and cheese, baked cauliflower, or gratins turn out really creamy (especially nice for holiday spreads or Sunday dinners!). Kids love how mild and soft the flavor is—never too strong, always nice and smooth—while home cooks appreciate easy success with classic Italian-style dishes. When you want that dependable, cozy taste or to impress guests with something they’ll remember, a classic béchamel sauce elevates everything (lasagna, casseroles, even soups built on a classic roux). Simple tip? Keep some on hand (fridge or freezer works fine), and it’s there whenever you need a quick dinner boost or a little extra luxury...so regular meals suddenly feel special and everyone comes back for more. Families LOVE the way this DELICIOUS sauce always makes things just a bit better.

How to prepare Béchamel sauce

To prepare the béchamel sauce, heat the milk in a saucepan (whole, fresh milk) 1; separately, melt the 7 tbsp (100 g) of butter over low heat 2, then turn off the heat and add the 11 tbsp (100 g) of flour all at once 3, stirring with a whisk to prevent lumps from forming. Then put the saucepan back over low heat and stir until the mixture turns golden.

You will have thus obtained what the French call roux 4; flavor the milk with nutmeg 5 and a pinch of salt (this can be done at the end, when the béchamel sauce is ready); pour a little hot milk on the roux to dilute the bottom 6, then add the rest, whisking vigorously.

Cook for 5-6 minutes over low heat until the sauce thickens 7 and starts to boil. With this recipe you will obtain an average thickness 8. Your béchamel sauce is ready: you can use it for complex dishes such as lasagna, cannelloni and many other first courses. It is excellent for flavoring roasted meat dishes, boiled vegetables, fish, soufflés, in short... it's up to you!

Storage

If you don't use your béchamel sauce immediately, pour it into a bowl and cover it with plastic wrap touching its surface, to prevent it from forming a skin. Once cold, béchamel sauce can be stored in the refrigerator, in an airtight container, for up to 2-3 days. To restore its smooth and creamy texture, just whisk it with a mixer; if you need it to be thinner, just add a little milk while whisking. Béchamel sauce can be frozen for about 1 month.

Tips

If you prefer a runnier béchamel sauce, decrease the amount of butter and flour; for a thicker béchamel sauce, increase the amount of butter and flour. If lumps form in the béchamel sauce, don't panic: just pour it through a sieve!

For a vegan version

To make a vegan version of béchamel sauce, you can replace the butter with olive or vegetable oil and the cow's milk with the non-dairy vegan milk of your choice.

For a gluten-free version

And if you want to make a gluten-free béchamel sauce, just replace the flour with any of the recommended starches available on the market with a crossed grain symbol.

Interesting fact

Apparently, roux, the basic flour and butter sauce used to prepare béchamel sauce, was known at least a century before béchamel sauce was invented: in 1553, Sabina Welserin included it in her recipe book as a sauce to accompany meat and fish dishes.

For the translation of some texts, artificial intelligence tools may have been used.