Béchamel sauce, known as Besciamella in Italy, is a smooth, creamy white sauce made with just three simple ingredients: butter, flour, and milk. It's often referred to as Mother Sauce because it serves as the base for many other sauces, such as Mornay Sauce, a richer version made with cheese.
Many people believe that béchamel sauce originated in France, but its true roots are Italian. It was first created in Tuscany, where it was originally known as "Salsa Colla" (which means "glue sauce") because of its role in binding ingredients together in pasta and vegetable dishes (for more details, see the section on the Origins of Béchamel Sauce).
The process of making béchamel sauce is straightforward: it starts with a white roux, a mixture of butter and flour cooked together, to which warm milk is gradually added. The sauce is then simmered for about 15 minutes until it thickens to the perfect consistency.
Béchamel is an essential ingredient in many traditional Italian dishes. Lasagna and cannelloni wouldn’t be the same without this creamy sauce, and it is often used in pasta bakes, vegetable gratins, and croquettes to add richness and depth of flavor.
Making besciamella at home is quick, easy, and really flavorful. You only need a few basic ingredients and some simple steps to follow. However, it's important to pay attention to a few key details—getting them wrong can affect the final texture and taste of the sauce.
So, let’s go step by step and learn how to make the perfect homemade Béchamel Sauce!
Ingredients
Prep Time: 5 Min | Cook Time: 15 Min | Servings: 4 people or 500 ml (2 ½ cup) of bechamel sauce
- 500 ml (~2 cups) milk, fresh and whole
- 50 g (1.8 oz) unsalted butter
- 50 g (1.8 oz) all-purpose flour
- ¼ teaspoon salt
- freshly grated nutmeg, to taste
- Parmigiano Reggiano, to taste (optional)
WHITE SAUCE RATIO: the ingredients for this recipe are for 500 ml (2 ½ cup) of Bechamel sauce. If you need 1 liter (5 cups) of bechamel, doubled the ingredients. If you want a more liquid béchamel sauce, reduce the flour and the butter. For example 30 g (1 oz) of flour and 30 g (1 oz) of butter for the same amount of milk.
IMPORTANT: the fat part (the butter) and the flour must have ALWAYS the same weight.
Instructions
Make the Roux
Step 1) - Start by melting the butter in a saucepan over low heat. Once it's completely melted, add the flour. Stir quickly using a whisk and continue mixing until the butter and flour blend into a smooth, lump-free paste.
TIP: For best results, sift the flour before adding it—this helps prevent lumps from forming.
Let the mixture cook for about 30 seconds to 1 minute, stirring continuously. Once it’s ready, remove the saucepan from the heat.
NOTE: This step is crucial because it helps remove the raw taste of the flour while allowing it to absorb the butter’s fat. This mixture is called roux—it should have a light golden color and a slightly nutty aroma. Roux is often used to thicken sauces, soups, and gravies.
Add the Milk
Step 2) - Heat the milk in a separate saucepan over low heat. Be careful not to let it boil; it should just be warm.
Now, gradually pour the warm milk into the roux, a little at a time, while stirring continuously with a whisk. This slow addition is key to preventing lumps. Keep whisking vigorously to ensure the milk blends smoothly with the roux.
Once all the milk has been added, return the saucepan to low heat. Keep stirring constantly as the mixture begins to thicken.
NOTE: This process takes about 10 to 15 minutes, depending on the heat and consistency you're aiming for. The béchamel is ready when it coats the back of a wooden spoon—if you run your finger across the spoon, it should leave a clear path.
Step 3) - Now it's time to add the seasonings. Stir in a pinch of fine salt and a small amount of grated nutmeg to enhance the flavor. If you want an even richer taste, you can also mix in a little grated Parmigiano Reggiano—this step is optional but adds a delicious depth to the sauce.
Your Italian béchamel sauce is now ready! You can use it immediately in lasagna, pasta bakes, or vegetable gratins, or let it cool and store it for later use.
YOU MUST ALSO TRY:
Storage
You can make Bechamel ahead of time. So once cold, it can be kept in the refrigerator, closed in an airtight container, for a maximum of 2-3 days.
The best thing to do is to transfer the bechamel into a bowl and cover it with cling film that is in contact with the sauce (otherwise a denser layer will form on the surface). If this happens, remove it before serving. In fact, if you break it and mix it with the rest of the white sauce, you'll have many small clumps of clotted bechamel!
You can froze Béchamel sauce and keep it in the freezer for about 1 month.
How to Reheat Béchamel Sauce
If necessary, you can reheat the white sauce in a saucepan over low heat: it'll return smooth and creamy just working it with the whips of an electric mixer; you can add a little milk to make it more fluid.
Kitchen Tools and Equipments
You will need a stainless steel saucepan with high sides and a balloon whisk.
Tips
Béchamel Sauce Consistency
With this recipe you get an average density. If you prefer a more liquid bechamel, decrease the dose of butter and flour; for a thicker béchamel instead, increase the dose of butter and flour. If lumps form in the béchamel sauce just filter it with a colander.
Summing Up: for 500 ml (~2 cups) of milk
- runny bechamel: 30 g (1 oz) of flour + 30 g (1 oz) of butter
- classic bechamel: 50 g (1,8 oz) of flour + 50 g (1,8 oz) of butter
- thick bechamel: 70 g (2.4 oz) of flour + 70 g (2.4 oz) of butter
For a perfect Italian Béchamel Sauce, butter and flour must have ALWAYS the same weight.
Origins
Béchamel Sauce has its roots in Tuscany, Italy, where it was originally called "Salsa Colla" (which means "glue sauce"). This name came from its main purpose in cooking: holding ingredients together in various dishes. During the 16th century, when Caterina de' Medici married the future King of France, she brought many Italian culinary traditions to the French court, including this creamy sauce.
In its earliest form, Béchamel Sauce was made by slowly cooking milk, meat broth, and spices, then enriching the mixture with cream. Over time, the recipe evolved into the version we know today, made with just butter, flour, and milk.
The famous Italian food writer Pellegrino Artusi referred to this sauce as "Balsamella" in his 1891 cookbook, recognizing its importance in Italian cuisine. In fact, it is considered one of the fundamental "mother sauces" of Italian cooking, widely used in lasagna, cannelloni, and many other traditional dishes.
The name "Béchamel" first appeared in a 15th-century Italian cookbook called La Cucina Medicea. However, the French later adopted and popularized the sauce, naming it in honor of Louis de Béchameil, Marquis of Nointel (1630–1703), a courtier of King Louis XIV.
Over the centuries, this classic Italian sauce has gone by different names—Salsa Colla, Balsamella, and today, Béchamel (or Besciamella in Italian). Despite its French association, its origins remain proudly Italian, and it continues to be a staple in both Italian and French cuisine.
Recipe Card
Béchamel Sauce (Besciamella) - A Classic Italian White Sauce
Ingredients
- 500 ml milk - 2 cups
- 50 g unsalted butter - 1.8 oz
- 50 g flour - 1.8 oz
- ¼ teaspoon salt
- nutmeg - to taste
- Parmigiano Reggiano cheese - to taste, optional
Instructions
- Start by melting the butter in a saucepan over low heat.
- Once it's completely melted, add the flour. Stir quickly using a whisk and continue mixing until the butter and flour blend into a smooth, lump-free paste.TIP: For best results, sift the flour before adding it—this helps prevent lumps from forming.
- Let the mixture cook for about 30 seconds to 1 minute, stirring continuously. Once it’s ready, remove the saucepan from the heat. This mixture is called roux
- Heat the milk in a separate saucepan over low heat. Be careful not to let it boil; it should just be warm.
- Gradually pour the warm milk into the roux, a little at a time, while stirring continuously with a whisk. This slow addition is key to preventing lumps. Keep whisking vigorously to ensure the milk blends smoothly with the roux.
- Once all the milk has been added, return the saucepan to low heat. Keep stirring constantly as the mixture begins to thicken. This process takes about 10 to 15 minutes, depending on the heat and consistency you're aiming for.
- Now it's time to add the seasonings. Stir in a pinch of fine salt and a small amount of grated nutmeg to enhance the flavor. If you want an even richer taste, you can also mix in a little grated Parmigiano Reggiano—this step is optional but adds a delicious depth to the sauce.
John L Brandolini says
The ingredients in this recipe are identical to the ingredients I use when making bechamel; however, my technique is different when making the roux. I heat the butter and flour until it starts to bubble then I turn the heat down low and cook the roux for 2 minutes while stirring it constantly to prevent browning. Then I add the warm milk to the roux and cook it it until it thickens. The whole process takes about 7 minutes and I get a nice creamy white sauce. It becomes a base for the sauce I use for mac and cheese using pecorino romano, parmigiano reggiano, and sharp white cheddar. If adding cheese to the bechamel I would recommend avoiding adding salt as cheese is naturally salted.
Beau says
This is the bomb! I use this recipe exclusively for any lasagne. And i'm making 1.5 ltrs per time. Only tip l suggest is to infuse the milk. I heat mine with added bay leaves and peppercorns. Stunning. Don't forget the nutmeg! Fresh is best!!
Anonymous says
This was like a shortbread cookie of sauces! I didn't add anything like garlic or cheese and it was very plain. I would recommend adding much more salt than is listed if you plan to eat it just sauce and noodles.
Alicia says
Haven’t made béchamel in years so needed a refresher recipe. Going to make it tonight and add some sautéed bacon pieces - yes pancetta would be better- some chives from my garden and some minced garlic and onion, served over cheese ravioli and some diced chicken breasts.
Nadien Lucas says
Thank you for this recipe, the sauce complimented my lasagne beautifully.
What a difference the nutmeg made.
Teagen says
Turned out delicious, but we ended up needing to increase the heat to medium before it would thicken up
Rose says
I added homemade basil pesto and served it over mushroom ravioli! Sooooo good!
Ana Niederkorn says
Bechamel sauce is also a great base for making croquettes. While it’s still líquido add already seasoned ground chicken, ham or fish, etc. and stir until it becomes one mass as you stir it over low heat and you can see the bottom of the pan. Once cooled form into croquette shapes pass through cracker meal and fry on medium heat. Remember it’s already cooked, you just want a golden tone and a crisp on the outside. The inside will be a Heavenly cream that dissolves in your mouth!
EMILIA DINA VANBEUGEN says
How thick did you make the Bechamel so that it becomes solid enough for the kroketten?
Tom says
Make it very thick and then allow it to cool. After you've mixed in some cooked chopped ham or lardons, pour it out onto a tray and place it in the fridge. When it's solid then mould it into tiny rolls, crumb, and fry it 'till golden brown. Drain on some kitchen towel. Serve with lightly chilled amontillado sherry. Enjoy
Isabella Nebel says
Omg this bechamel recipe sounds incredible!
Olivia says
Very easy to replace the flour 1:1 with gluten free flour. I have less of a dairy issue and way more of a gluten issue so make it with Dove's GF flour, whole milk, butter, and grated cheddar or cheddar mozzarella mix.
Last night I made with vegan spreadable butter as it's all I had but worked perfectly.
The only thing I find with gluten free flour is it thickens much quicker. I cook the roux for 1 minute, then if I cook it for 15 mins it'll 1000% burn. It's usually done in about 5 ish mins for me.
Neil says
Made this tonight for a pizza white sauce--added parm reggiano and two garlic bulbs minced up, oh my, DELICIOUS! Thanks for the recipe!
Ursula says
Just a great simple recipe... covering all requirements... (fluidity), love it... it's now my 'go to' Bechamel Sauce recipe. Thank you.
Christopher Jorich says
Drizzle the sauce over crab stuffed shrimp. Broil for 2-3 minutes. This is a five ⭐️ quality plate served in the finest restaurants and hotels.
Natalie Godinez says
I made this recipe and it was delicious. I added fresh sage and it was amazing with chicken. The instructions made it super easy to make and will be using this recipe in the future.