Made with just 3 ingredients (butter, flour and milk) this ultra-creamy béchamel sauce recipe is ready in 20 minutes. Store in the fridge for 3 days or freeze until ready to use. Makes about 1 quart which is perfect for a 5+ layer lasagna.
Béchamel sauce or “besciamella” in Italian, is a classic white sauce made from butter, flour and milk. It’s the backbone of classic lasagna Bolognese, but also works in mac & cheese, pizza sauce and creamy casseroles. The taste naturally mild and sweet.
But Here’s The Problem.
If you’ve made béchamel sauce before, you know about lumps. Yes, the dreaded clumps of flour that stick to the bottom of your pan (it happens to the best of us). Add your milk slowly, whisk constantly, and don’t walk away. That’s the fix. You’ll get smooth, silky béchamel sauce every time.
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Good To Know
Don’t brown the roux. You won’t have a white sauce anymore. The béchamel will turn golden brown, giving you gravy instead.
Béchamel sauce forms a skin if not used right away. To prevent this, press plastic wrap or parchment paper directly on the surface as it cools. I like to float a splash of milk on top instead.
Use a wide, high-sided pan (if you have one). It speeds up cooking. Or, try a 5 qt braiser. It’s my favorite all around pot for pasta sauce, homemade ricotta, braising chicken, and even tossing fresh pasta right in the sauce- the authentic Italian way!
Keep a strainer handy. If you do get a few lumps in your sauce, it’s fixable. Strain through a fine mesh sieve. I learned this tip in culinary school which works well for homemade custard too.
How To Make Béchamel Sauce (Step-By-Step Recipe)
Below, you’ll learn how to make my medium-thick béchamel sauce. While the texture of béchamel sauce can vary from thin to thick, in my experience, medium-thick is the most versatile. All you need is one pan, 3 ingredients and 20 minutes to make it. For a printable version of this recipe, scroll to the end.
- To Start: melt your butter in a large skillet or high-sided pot. Once it’s nice and foamy, sprinkle the flour on top. Mix to create a light roux- a pale, thick and smooth paste. Cook for about 30 seconds, stirring the whole time to expel the raw flour taste. Do not burn.
- Take the pan off the heat. Add some of the milk and whisk vigorously to break up the lumps. It will turn creamy.
- Now, gradually add the rest of the milk, whisking while you pour.
- Return the pan to medium low heat. Keep whisking until the sauce thickens to the consistency of runny sour cream. Don’t walk away! This can take around 12-20 minutes or more depending on the size of your pan (wider pans cook faster). If it starts to thicken too quickly, lower the heat.
- You’ll know it’s ready when the sauce coats the back of a wooden spoon. Drag your finger down the center to double check. If the line stays clear, you’re all set (see image above).
Note: Béchamel sauce thickens as it cools. Reheat it gently, adding a splash of milk to loosen up the texture before using.
How To Make It Ahead
I’ve found that béchamel sauce can be made in advance and refrigerated for 3 days or frozen, up to 1 month. Don’t forget to cover the surface as mentioned in the tips section above to prevent a skin from forming on top.
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Creamy Béchamel Sauce (For Lasagna, Pasta & More!)
- Prep Time: 2 minutes
- Cook Time: 15
- Total Time: 17 minutes
- Yield: 1 quart 1x
- Category: Pasta Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Made with just 3 ingredients (butter, flour & milk), this ultra-creamy homemade béchamel sauce is the perfect base for mac & cheese and lasagna Bolognese. Ready in 20 minutes! Store in the fridge for up to 3 days or freeze. This recipe makes about 1 quart of sauce which is perfect for a 5+ layer lasagna using 1/2 cup per layer.
Notes:
The flavor of béchamel sauce, in its purest form, is mild and sweet. Feel free to season with extra salt, a pinch of nutmeg and/or Parmesan cheese. It really depends on what you’re using the béchamel sauce for. I typically leave mine plain and doctor it up as needed.
Ingredients
- 80 g (6 tbsp) unsalted butter
- 80 g (2/3 cup) all purpose flour
- 800 ml (3 1/3 cups) whole milk
- 1/4 tsp fine sea salt
- Pinch of nutmeg (optional)
- Parmesan cheese (optional)
Instructions
-
In a large skillet or high-sided braiser, melt the butter over low heat. Sprinkle the flour on top and stir with a wooden spoon to form a light roux paste. Cook, stirring continuously, for 30 seconds to 1 minute. Do not to burn.
-
Remove the pan from heat. Add 1/2 cup milk and whisk thoroughly to break up the lumps. Keep whisking until the mixture looks creamy. Slowly add the rest of the milk, whisking continuously as you pour.
- Return the pan to the stove; adjust to medium-low heat. Cook the sauce, whisking frequently, until it has thickened to the consistency of runny sour cream (about 12-20 minutes or more depending on pan size). Do not walk away.
- Season with salt to taste. Add optional ingredients, if using. When ready, the sauce should coat the back of a wooden spoon. Note: The sauce will thicken further as it cools. If not using immediately, a skin may form on the surface (see storage tips).
Storage Tips:
Store the béchamel sauce in an airtight container, such as a quart container, with a splash of milk on the surface to prevent a skin from forming on top (alternatively, use plastic wrap or parchment paper to cover, pressed down directly onto the sauce). Chill for up to 3 days. Or freeze for 1 month. Defrost overnight in the fridge or at room temperature. Do not cook frozen sauce; it needs to thaw first.
Comments
Alexia says
Beautiful sauce! It really takes lasagna to a whole new level. Thank you
Marco says
Simple, delicious and versatile. The Bechemel sauce came out perfect. Thank you!
Wai Ling says
Made this last night to use in a vegetable bake and it was so easy with no stress. Will definitely be making again.
Leah Blackwell says
Made this yesterday for my lasagne! 10/10 will be making again.
Laura says
Very tasty! I used whole grain spelt and just sift out the bran when I want to keep it super traditional. For our family we also just make it without sifting. Works great both ways. I used a mix of 2%, 10%,35% and some water- cuz that’s what I had. (keeping total liquids the same). Nutmeg and a pinch extra sea salt and this was awesome. So much more luscious creamy texture than ricotta style imo for lasagna. Used this in a veggie lasagna and it was a hit. I would also say this can work with GF flour and I’ve made it with almond flour also with good results for low carb option. With the almond flour I often add a pinch of gmo-free corn starch to help it thicken. Great recipe :)
Lissette Martinez says
Hi! How do I incorporate the Parmesan cheese?
Emilie Raffa says
Hi there! Add it at the end, when the sauce is ready. I would taste it first, add salt (if needed) then go in with a handful of ground or freshly grated Parmesan cheese. The amount of cheese depends on what your béchamel sauce will be used for.
Morag says
Great result for a first time home made lasagne. Recommended it to family and friends.
Emilie Raffa says
Glad to hear this. Thanks for your feedback!
Tabitha says
PERFECT recipe!
Emilie Raffa says
Thank you Tabitha! 🥰
Selina Alloway says
Thanks a ton! 💕
Emilie Raffa says
You are very welcome, Selina!
Reggie says
Can I use water if I don’t have any milk?
Emilie Raffa says
Hi Reggie! I would not use water for this recipe. It will not come out creamy.
Jen says
Hi! In the article it was mentioned that bechamel sauce is used in pizza sauce. I would love a recipe, if possible, as it sounds delicious.
Emilie Raffa says
Hi there! Off the top of my head, rough recipe: sauté a few garlic cloves (minced) with the butter. Do not burn! The sauce will taste bitter. Then add just a small portion, not the full amount of milk to start. You want a thicker béchamel sauce, as opposed to medium-thick, so it won’t slide off the pizza. So hold back, you can always add more as you go. Add a good amount of parmesan cheese, salt to taste, a dash of nutmeg. When assembling your pizza, that’s when I’d add your favorite cheese and a sprinkle of dried oregano.
Vanda says
Can I use a different cheese if I don’t have parmesan.
Emilie Raffa says
Hi there! It depends on what you’re using the béchamel sauce for. If used as a base for mac and cheese, go ahead and add cheddar, fontina, mozzarella, gruyere, jack cheese etc. Whatever you want. However, if using béchamel sauce for classic lasagna Bolognese, there is no substitute for the Parmesan cheese.
Leah Monterroso says
Only exception to Parmesan would be Pecorino Romano if you want an even stronger/saltier cheese flavor.
Risana says
in the ingredients it says 3 1/3 cups of milk in the method is 1/2 cup of milk
so which is right then??
Emilie Raffa says
The total amount of milk needed is 3 1/3 cups. However, the milk is added in batches starting with 1/2 cup. In the instructions, it says to “add 1/2 cup of milk (first) and whisk thoroughly to break up the lumps. Keep whisking until the mixture looks creamy. Slowly add the rest of the milk, whisking continuously as you pour.”
Grace says
Can I use salted butter instead of unsalted?
Emilie Raffa says
Yes, absolutely. I do this all the time.
Kate says
Why does beshamel sauce take me 30+ minutes to get thick? I have been making it for years. I mean, I think I go a little thicker than required but not real thick.
Emilie Raffa says
Hi Kate! So many things. First, what size pot or pan are you using to make the sauce? The wider the pan, the faster the sauce will thicken. Also, it could be the milk to flour ratio in the specific recipe you’re following, if not this one. Every recipe is slightly different. And then of course, the heat of your stove. My sense is that it’s the pan size 🥰
tammy says
l am so grateful for these recipes, l love food and am very busy so it great to find everything that l like in one place.. Thank you
Annie says
All I have is 1 % milk. Do you think it’ll work ok? Thanks for sharing.
Emilie Raffa says
Yes, 1% will work. It will still be good, just slightly less creamy.
izna khanna says
This creamy béchamel sauce recipe is a game-changer for lasagna and pasta dishes! So rich and versatile. Thanks for sharing.