Béchamel sauce (Besciamella) is a smooth, white sauce made with just 3 ingredients: flour, milk, and butter. It's also known as White Sauce or Mother Sauce because many sauces are made with Béchamel as a base, such as Mornay Sauce, which is a somewhat richer version.
Someone thinks that Béchamel recipe was born in France. In reality its origins are Italian. In fact it was born in Tuscany.
It was initially called "Salsa Colla" ("glue sauce") because its main purpose was as a binding element in many pasta and vegetable dishes. It was exported to France by Caterina de' Medici (see paragraph "Origins of Béchamel Sauce").
The preparation of Bechamel Sauce consists in adding milk to a white roux, a cooked mixture made with equal quantities of butter and flour. Add a pinch of salt and a pinch of nutmeg then cook for about 15 minutes so that the sauce thickens.
Lasagnaand Cannelloni would not exist without Besciamella and some pasta recipes or vegetables au gratin require this precious Italian white sauce.
You can buy ready-made béchamel sauce, but you have to know that homemade béchamel sauce is very easy and fast to make. The ingredients and the steps are few, just follow some rules. In fact, there are some steps that, if done wrong, compromise the success of the sauce.
So now let's see together how to make the best Bechamel Sauce Recipe!
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) of fresh whole milk
- 50 g (1,8 oz - ~½ stick) of unsalted butter
- 50 g (1,8 oz or ⅓ cup) of all-purpose flour
- ¼ teaspoon of fine salt
- freshly grated nutmeg
- Parmigiano reggiano cheese (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
Step 1) - Get ready with all the ingredients. Then in a saucepan, melt the butter over low heat. Now add the flour, better if you use a flour sieve, in this way you are sure that no lumps are formed. Mix quickly (but very quickly) with a whisk. Stir until the mixture is smooth and without lumps.
This is the time when you have to be more careful. Cook for 30 sec/1 min so the flour becomes tastier and absorb the butter fats. The mixture of butter and flour is called roux and it should be a nice golden color; you can even use it to thicken other sauces or gravy! Now set aside and let it cool.
Step 2) - Meanwhile heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps.
When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon.
Step 3) - Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional). Italian béchamel sauce is ready to 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!
Béchamel sauce can be frozen and kept 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
In the beginning, Bechamel Sauce, born in Tuscany, was known as "Salsa Colla" ("glue sauce"). Mainly used in recipes to bind ingredients together, it was exported to France by Caterina de' Medici.
Originally, Bechamel Sauce was obtained with a slow cooking of milk, meat broth and spices, mixed with the addition of cream.
Once called by Artusi "Balsamella", it is one of the basic sauces of Italian cuisine.
The current name Bechamel appeared in the 15th century Italian cookbook known as La cucina Medicea. It was intended to honor the courtier Louis de Béchameil, Marquis of Nointel (1630-1703).
The name of this precious Italian sauce has changed over the centuries, from being called "Salsa Colla", "Balsamella", to the current Bechamel or Besciamella in Italian.
Recipe Recap
Step by Step Photos Above!
Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Béchamel Sauce (Besciamella)
Ingredients
- 500 ml milk 2 cups
- 50 g butter 1.8 oz, unsulted
- 50 g flour 1.8 oz
- ¼ teaspoon salt fine
- nutmeg freshly grated
- parmigiano reggiano cheese optional
Instructions
- In a saucepan, melt the butter over low heat.
- Add the flour. Mix quickly with a whisk. Stir until the mixture is smooth and without lumps.
- Heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes).
- Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional).
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. Finally since I cook for two I selected the amount for two and noticed that the amount in mls converted properly but the amount in cups remained at 2. I noticed this since I always measure my ingredients in grams and milliliters. I'm pointing this out so people who use Imperial measurements don't make a mistake.
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.
Ciccio Pasticcio says
ORRORE!!!! Call it some also!!! White minestrone, maybe?
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 that sounds incredible.
I need a gluten free dairy free version please since my son has celiacs disease.
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.