Bechamel Sauce Recipe (Classic Italian)
Mar 02, 2025, Updated Mar 13, 2025
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This velvety, creamy bechamel sauce is a staple in Italian cuisine and is one of the mother sauces! It’s used in dishes like lasagna, baked pasta, and vegetable gratins. Just a few simple ingredients add richness and depth to your favorite recipes.
Why You’ll Love This Recipe
This classic béchamel sauce is a game-changer in the kitchen! It’s the silky, creamy, and luxurious foundation of so many classic Italian dishes. I use this recipe time and time again for my family. It’s a sauce that feels comforting and familiar yet special enough to elevate any dish!
Some recipes use this creamy bechamel sauce: lasagna bolognese, vegetable au gratin, white chicken lasagna, baked ham and cheese pasta, and stuffed manicotti with spinach and mushroom.
Table of Contents
Simple Ingredients
Five ingredients and 15 minutes stand between you and one of the most essential sauces in Italian cooking.
- Whole Milk – The creamy base of the sauce, providing richness and a smooth texture. Warming it beforehand helps create a lump-free consistency.
- Unsalted Butter – Adds depth and richness, forming the base of the roux. Using unsalted butter allows better control over the seasoning.
- All-purpose flour – Helps thicken the sauce when combined with butter, creating the classic creamy consistency.
- Salt – Adjust to taste based on the dish you’re making.
- White or Black Pepper—Adds a gentle warmth and subtle spice; white pepper keeps the sauce looking pristine, while black pepper gives it a more rustic touch.
- Ground Nutmeg (Optional but Recommended) – A traditional addition in Italian béchamel, adding a hint of warmth and depth to balance the creaminess.
See recipe card for quantities.
How To Make Bechamel Sauce
Follow these simple step-by-step instructions to make this creamy sauce. For more details, see the recipe card at the bottom of the post.
Make the white roux. Melt butter and add the flour. Cook until a light brown paste forms. Scrape the bottom of the pot.
Add the warm milk (cold milk may cause a lumpy sauce) to the pot with the butter and flour roux. Whish to combine.
Cook on low heat until the mixture starts to thicken. Whisk continuously. Add nutmeg and mix to combine.
Add the fresh parmigiano cheese (parmesan cheese).
Stir until the classic white sauce is thick.
When done cooking, the smooth sauce will stick to the back of a wooden spoon. Cover with plastic wrap and use in various delicious recipes.
Substitutions and Variations
- Milk Substitute – Use 2% milk for a lighter version or half-and-half for extra richness. For dairy-free, try unsweetened oat or almond milk.
- Butter Substitute – Swap with olive oil for a lighter, dairy-free option.
- Flour Substitute – Use gluten-free all-purpose flour or cornstarch (half the amount) for a GF version.
- Nutmeg Alternative – Skip it or replace it with a dash of garlic powder for a savory twist.
- Extra Creamy Sauce – Stir in a splash of heavy cream at the end for added richness.
- Cheese Sauce Béchamel – Melt in extra Parmesan, Gruyère cheese, or Fontina cheese for a cheesy Mornay sauce (French term for bechamel sauce).
FAQ’s
This usually happens if the milk is added too quickly or if it’s cold. Use warm milk and whisk constantly while adding it gradually to the roux.
To thicken, simmer longer or whisk in a bit more flour dissolved in warm milk.
To thin, add a splash of warm milk and whisk until smooth.
Mornay sauce is a French variation of béchamel with cheese added. Typically made by stirring in grated Gruyère, Parmesan, or Comté until melted and creamy. It’s commonly used in gratin dishes, mac and cheese, croque monsieur, and creamy pasta bakes.
Béchamel is a type of white sauce, but not all white sauces are béchamel. Béchamel is made with a roux (butter + flour) and milk, while “white sauce” is a general term that can include variations with different thickeners, seasonings, or ingredients like heavy cream and more cheese. This classic Italian version is often used as a base for other sauces.
Make-Ahead, Storage, and Reheating Instructions
Make-Ahead: You can prepare béchamel sauce up to 3 days in advance and store it in the refrigerator. To prevent skin formation, press plastic wrap directly onto the surface or drizzle a thin layer of melted butter over the top.
Storage: Refrigerator: Store in an airtight container for up to 3 days. Freezer: Store for up to 2 months in a freezer-safe container. Thaw it overnight in the fridge before reheating.
Reheating: Stovetop: Warm over low heat, whisking constantly. If it is too thick, add a splash of warm milk. Microwave: Heat in short bursts, whisking between intervals until smooth.
This makes it easy to have creamy, homemade béchamel ready whenever you need it!
My Pro Tip
Recipe Tips
- Warm the Milk First – Using warm milk prevents lumps and helps the sauce thicken evenly.
- Whisk Continuously – Stir constantly while adding milk to ensure a smooth, velvety texture.
- Cook the Roux Just Right – Whisk the butter and flour for 1-2 minutes, but don’t let it brown—this keeps the sauce pale and delicate in flavor.
- Adjust Thickness – If the sauce is too thick, add a splash of warm milk. If too thin, simmer a bit longer until it coats the back of a spoon.
- Use Nutmeg for Authentic Flavor – Just a hint enhances the creaminess without overpowering.
- Prevent Skin Formation – Cover with plastic wrap, touching the surface if storing to keep it silky.
More Italian Recipes
Serving Suggestions
These are my favorite dishes to serve with [this recipe]:
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Bechamel Sauce Recipe
Ingredients
- 4 cups whole milk, warmed
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 teaspoon salt, adjust to taste
- ½ teaspoon white or black pepper
- ¼ teaspoon ground nutmeg, optional, but recommended for a classic touch
Instructions
- Warm the milk – In a microwave safe bowl warm the milk to make it room temprature. Keep it warm while preparing the roux.
- Make the roux – In a separate medium saucepan, melt the butter over medium heat. Once fully melted, add the flour and whisk constantly for 1-2 minutes until it forms a smooth paste. The mixture should be pale and slightly bubbly but not browned.
- Slowly add the milk – Gradually pour in the warm milk, whisking continuously to prevent lumps. Start with a small amount to loosen the roux, then gradually add the rest.
- Cook and thicken – Continue whisking and cook over medium-low heat until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
- Season – Stir in the salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
- Use or store – Remove from heat and use immediately, or cover with plastic wrap (touching the surface) to prevent a skin from forming.
Notes
- Warm milk is key – Helps prevent lumps and ensures a smooth sauce.
- Whisk continuously – This keeps the sauce lump-free and creamy.
- Adjust thickness – If too thick, add a splash of warm milk. If too thin, simmer a little longer.
- Nutmeg enhances flavor – Traditional in Italian béchamel, but can be omitted if preferred.
- This authentic béchamel sauce will elevate your lasagna, pasta al forno, croquettes, or vegetable gratins—simple yet luxurious! Buon appetito!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of the Italian mother sauces! This is my nonna’s recipe. It is a game-changer for making homemade lasagna.