Go Back
Print
Lasagne layered with meat ragù and creamy béchamel sauce served on a white plate.

Basic Bechamel Sauce Recipe

With only milk, butter, and flour, this Basic Bechamel Sauce Recipe creates a velvety sauce ready to use in lasagne, pasta al forno, or gratins.

Course: Sauce
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Manuela Zangara

Ingredients

  • 1 L – 4 cups milk – hot
  • 100 g – 3½ oz butter
  • 100 g – 3½ oz plain flour
  • 1 pinch salt
  • 1 pinch nutmeg

Instructions

  1. Melt the butter in a non-stick saucepan over low heat.
  2. Add the flour and whisk continuously until it forms a smooth roux. Cook for 1–2 minutes, stirring to prevent it from browning.
  3. Slowly pour in the hot milk, a little at a time, whisking constantly. Wait until each addition is fully absorbed before adding more.
  4. Once all the milk has been added, season with salt and nutmeg. Continue cooking over low heat for about 10 minutes, stirring often, until the sauce thickens.
  5. When done, cover the surface of the sauce to stop a skin from forming.

Recipe Notes

If your sauce turns out lumpy, don’t worry. You can smooth it out by blending it briefly with a hand stick blender.