Classic Italian Béchamel Sauce
A classic béchamel sauce made with butter, flour, and milk, cooked gently until smooth and creamy. A foundational sauce in Italian cooking, used in dishes like lasagna and baked pasta.
Ingredients
- 2 cups whole milk
- 4 tbsp butter
- 3 tbsp all-purpose flour
- ¼ tsp salt
- ⅛ tsp ground nutmeg (optional)
Instructions
- Put the milk in a saucepan and turn the heat to low. Keep it close to where you will prepare the sauce.
- In a heavy-bottomed saucepan, add the butter and turn the heat to low.
- After the butter has melted, add the flour in and whisk or stir with a wooden spoon.
- After all of the flour has been added, cook for 1-2 minutes, continuing to stir.
- Remove from heat.
- Add the hot milk, a bit at a time (approximately ¼ cup), whisking steadily until it has all been incorporated.
- Repeat two more times, then add larger amounts of milk, continuing to whisk, until you have a smooth, white sauce.
- Place the pan back on low heat, add salt and nutmeg (optional), and stir until it reaches your desired consistency.
Some have luck adding in all of the flour at once, but I prefer to add it in stages, keeping the sauce smooth and whisking the entire time.
To make it thicker, cook and stir a bit longer. Keep checking for lumps and whisking them out.
Notes
Nutmeg is not part of Marcella's original recipe, but I have found that adding just a hint to cream sauces makes a delightful difference in flavor.