Master the Classic Bechamel Sauce
Mastering the classic white bechamel sauce may take a little practice, but once you do, you can use it as a base for many Italian dishes. Watch and learn as the Foodie Sisters in Italy take you through each stage of preparing this deliciously creamy, comforting besciamella.
Whether making homemade lasagne, adding an extra element to vegetable dishes, or creating a tasty sauce for meat, bechamel is a good place to start. Although originally one of the mother sauces of classic French cuisine, it has earned its place at the Italian table, particularly in baked pasta recipes.
Bechamel is made by heating butter and flour together to form a roux. Warm milk is then added and mixed well to create a luscious, silky sauce. Despite being made of just a few basic ingredients, follow the steps strictly to achieve a smooth, lump-free consistency and velvety texture.
The method below produces a medium-density bechamel, but you can adjust the milk quantity to change the consistency depending on your needs.
Classic Bechamel Sauce Recipe
Ingredients
- 50g (1.8 oz) butter
- 50g (1.8 oz) all-purpose flour
- 500ml (17 oz) milk
- Salt
- Nutmeg
Instructions
- Melt the Butter: Place the butter into a saucepan over medium heat and melt gently. Add the flour and cook for a few minutes, stirring continuously so the flour does not brown.
- Warm the Milk: In a separate saucepan, warm the milk. Remove the pan of flour and butter from the heat and add the hot milk, stirring well.
- Cook the Sauce: Place the sauce back over a low flame and keep stirring until it begins to gently bubble.
- Season: Add a pinch of salt and some freshly grated nutmeg to season. Cover and leave to gently cook for about 15 minutes, stirring occasionally.
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