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Recipe for Béchamel Sauce

This classic Béchamel Sauce is a smooth, creamy French white sauce widely used in Italian cooking for lasagna, baked pasta, gratins, and casseroles. Made with butter, flour, and milk, it's rich, velvety, and easy to prepare in just 20 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: sauce & dressing
Cuisine: Italian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons (56 g) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg (preferably freshly grated)
  • ¼ cup (25 g) freshly grated Parmesan cheese

Equipment

  • 1 Medium Saucepan
  • 1 Whisk
  • 1 Wooden spoon or silicone spatula
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Fine grate
  • 1 Ladle

Method
 

  1. Melt the butter in a medium saucepan over medium-low heat.
  2. Add the flour and whisk continuously for 2 minutes to form a smooth roux. Do not allow it to brown.
  3. Slowly pour in the warm milk while whisking constantly to prevent lumps.
  4. Continue whisking until all the milk has been incorporated.
  5. Simmer gently for 8–10 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
  6. Stir in the salt, black pepper, and nutmeg.
  7. Add the Parmesan cheese, if using, and whisk until melted and smooth.
  8. Remove the saucepan from the heat.
  9. Let the Béchamel Sauce rest for 5 minutes before using or serving. Stir once more before adding it to recipes.

Notes

  • Warm milk helps create a smooth, lump-free sauce.
  • Whisk continuously while adding the milk for the creamiest texture.
  • For a thinner sauce, add a little extra warm milk.
  • Cover the surface with plastic wrap if storing to prevent a skin from forming.
  • Refrigerate for up to 4 days or freeze for up to 2 months.