Béchamel is one of the basic sauces in classic European cooking and appears often in Italian and French recipes, especially in baked pasta dishes like lasagna, baked rigatoni, and gratins. It’s a simple white sauce made from butter, flour, and milk, but it plays a very important role in many classic dishes because it adds creaminess and helps sauces come together smoothly.

I like this recipe because once you learn how to make béchamel, a lot of recipes suddenly become much easier. It’s one of those foundational techniques that shows up over and over again in classic cookbooks, especially when you start cooking recipes from authors like Marcella Hazan or Julia Child.

This is a good recipe to learn early because the ingredients are always in the kitchen and the technique is simple once you understand the steps. It’s also very versatile and can be used in many different dishes, from pasta to vegetables to casseroles.

Béchamel is considered a classic because it is one of the traditional “mother sauces” of European cooking. Learning how to make it is less about one specific recipe and more about learning a technique that you will use for many different dishes.

About This Recipe

What makes béchamel different from other sauces is that it starts with a roux, which is butter and flour cooked together before adding milk. Cooking the flour in the butter removes the raw flour taste and allows the sauce to thicken smoothly when the milk is added.

The milk is added slowly while whisking so the sauce stays smooth and doesn’t form lumps. After that, the sauce is gently simmered for a few minutes until it thickens to a creamy consistency that can coat the back of a spoon.

The thickness of the sauce can be adjusted depending on how it will be used. A slightly thinner béchamel is good for sauces and vegetables, while a thicker béchamel works well for lasagna and baked pasta dishes where you want the sauce to hold its shape between layers.

Ingredients

• Butter
• Flour
• Milk
• Salt
• Nutmeg (optional)

Ingredient Notes:

1. Butter

Use unsalted butter if possible so you can control the salt level. The butter and flour form the base of the sauce.

2. Milk

Whole milk works best for a smooth and creamy sauce. Warm the milk slightly before adding to prevent lumps.

3. Nutmeg

While Marcella does not include nutmeg in her original recipe, a very small amount of freshly ground nutmeg can add a subtle depth of flavor that works especially well in cream sauces.

Cooking Tip: Whisk Constantly

The most important part of making béchamel is stirring constantly while adding the milk and while the sauce thickens. This prevents lumps and keeps the sauce smooth. Keep the heat moderate and do not let the sauce boil too aggressively.