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italian bechamel sauce

Béchamel Sauce (Besciamella) – Italian White Sauce Recipe

Barbara Felicità Lucchini
Béchamel sauce, known as besciamella in Italy, is a smooth and creamy white sauce made with butter, flour, and milk, usually seasoned with salt and a little nutmeg.
In Italian cooking, besciamella is an essential ingredient in many classic dishes, especially Lasagna Bolognese, Cannelloni, baked pasta, and vegetable gratins. Its delicate flavor and velvety texture make these dishes creamy without overpowering the other ingredients. 
5 from 23 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dressing, Sauce
Cuisine Italian
Servings 500 ml
Calories 212 kcal

Ingredients
  

  • 500 ml whole milk - 2 cups + 2 tablespoons
  • 50 g unsalted butter - 1.8 oz
  • 50 g all-purpose flour - 1.8 oz
  • ¼ teaspoon fine salt
  • freshly grated nutmeg - to taste

Instructions
 

Make the Roux

  • Melt the butter in a saucepan over low heat.
  • Once completely melted, add the sifted flour.
    TIP: Sifting the flour before adding it helps it incorporate more evenly into the melted butter and can make it easier to obtain a smooth roux.
  • Whisk immediately until the butter and flour are fully combined and you have a smooth paste with no lumps.
  • Cook the roux over low heat for about 1 to 2 minutes, whisking continuously. It should remain pale and should not brown.
    This brief cooking time removes the raw flour taste while keeping the roux light in color, which is essential for a classic white Béchamel Sauce.

Add the Milk

  • Meanwhile, warm the milk in a separate saucepan. It should be hot but not boiling.
  • Remove the saucepan with the roux from the heat and add a small amount of warm milk. Whisk vigorously until completely smooth.
    Continue adding the milk gradually, whisking well after each addition. Once the mixture becomes smooth and more fluid, you can add the remaining milk in a steady stream while continuing to whisk.
  • Return the saucepan to low heat.
  • Cook the Béchamel Sauce, stirring frequently, until it gradually thickens and becomes smooth and creamy.
    The sauce is ready when it coats the back of a spoon. When you run a finger through the sauce on the spoon, the line should remain clearly visible.

Season the Béchamel Sauce

  • Remove from the heat and season with salt and freshly grated nutmeg to taste.

Nutrition

Serving: 100gCalories: 212kcalCarbohydrates: 16gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 42mgSodium: 275mgPotassium: 210mgFiber: 0.3gSugar: 6gVitamin A: 521IUCalcium: 164mgIron: 1mg
Keyword bechamel, bechamel sauce, white sauce
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