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
Sara says
Hello! I’m making this bechamel for a white, seafood pizza and plan to include Parmesan. How much would you suggest?
Andy Boyle says
Hello clever carrot. The sauce was perfect. I used for the base of my chicken pot pie. Tastes awesome,better than store bought. If you like to get my potpie recipe,let know. Thank you Clever Carrot,beware of bunnies.
Nazley Khan says
I made the bechamel sauce , no lumps , absolutely smooth . Unfortunately I did not take a picture . The lasagna was Devine
Anna Chassin de Kergommeaux says
Worked well. Thank you for the recipe :)
Micki says
I have attempted making bechamel several times using different recipes and failed. This recipe is beautifully simple and written clearly and the proof is it came out PERFECTLY! I rate this 5 star!!! ⭐️⭐️⭐️⭐️⭐️
Liv says
I’m a big fan of your sourdough recipes, I love them all! Can I ask for this sauce – can you sub 1 or 2% milk? Or does it need to be full fat?
Ollie says
A perfect recipe that took my lasagna up a notch. I’m writing this one into my recipe book so I never lose it.
Emilie Raffa says
Thanks for sharing you feedback, Ollie! Much appreciated ☺️
Delia Matos says
Simple and easy
Guillermo Gonzalez says
Very good recipie!!
Maureen says
Recipe looks good. If I cook the lasagne in advance, will the sauce still be nice and runny when I reheat it or will it have solidified as often happens with other ones I’ve tried?
Joseph says
When I try a recipe for the first time, I want clarity, simplicity and precision. Emilie’s recipe for béchamel meets all these requirement. I tried two other béchamel recipes from purported “chefs” without much success, but the key difference is Emilie provides exact amounts, step-by-step color photos to mimic and helpful hints and explanations to avoid culinary catastrophe. This is the only béchamel recipe I will need moving forward. Thanks, Emilie!
Graham says
2nd time i have tried to make this, 1st time was 20 years ago! The result went in the bin, this time around was perfection and so happy. Thank you Emilie x
P.S. Im now 60 years young !
Angela Schlack-Haerer says
if made ahead of time and refrigerated, does it need to be reheated before layering into a lasagna that will be cooked in the oven?
Emilie Raffa says
Hi Angela! I would re-heat it gently first so that it’s more spreadable. It does’t not need to be hot (warm is fine). The colder texture will loosen up which is what you want. Feel free to add a splash of milk if it needs it.
Brenda says
Is this recipe enough sauce for one pan of chicken lasagna? Or do I need to make more?
Thank you
Emilie Raffa says
Hi Brenda! It depends on the specific chicken lasagna recipe you’re following. For reference, when I make my lasagna Bolognese, I get about 5+ layers using 1/2 cup béchamel sauce/ layer (combined with 1 cup Bolognese sauce). If the quantities in your chicken lasagna are similar, then yes, you’ll have enough. You can always make more béchamel sauce and freeze whatever you don’t use.
Craig says
Hi, Just made this sauce for the second time for our lasagna and this time added the S&P and the Nutmeg plus some Parmesan and absolutely loved it.👍🏻🙂
Everyone came back for seconds 😁
Brenda says
Was this amount in the recipe enough for one pan of chicken lasagna? Thank you
Emilie Raffa says
Thanks so much Craig! Appreciate your feedback. I adore this sauce with nutmeg, especially when grated fresh!