• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Sauces and Dressings

    How To Make Bechamel Sauce Without Butter

    Published: Oct 31, 2017, Last updated: Oct 27, 2020 by Emily This post may contain affiliate links.

    524 shares
    • Facebook3
    • Yummly
    • Reddit
    Recipe Print

    How to make Bechamel sauce without butter - it's creamy, silky smooth and tastes delicious. Use this sauce for many classic comfort food dishes even if you've run out of butter.

    Overhead shot of white sauce in a saucepan with a spoon in it - how to make bechamel sauce recipe (no butter)

    Bechamel sauce is one of the first, basic sauces most people learn to make when they first start cooking.

    It's a base that's used for many different sauces and recipes and it's definitely one of the most important sauces to learn how to make.

    But what if you run out of butter or forget to pick it up from the store? This has happened to me far too often so today I'm showing you how to make bechamel sauce without butter.

    Ok, so if you love comfort food dishes such as lasagne or macaroni cheese as much as I do then you'll know how important it is to know how to make a basic bechamel sauce, right?

    Bechamel is a base that's used for a lot of recipes that I personally couldn't live without.

    Take pasta bakes, homemade pies or baked cheesy vegetable gratin for example. I don't know about you but I need those in my life especially at this time of year when it's all about hearty comfort food.

    More Ways To Use Bechamel Sauce

    • Baked cauliflower cheese
    • Macaroni cheese
    • Cheesy leeks
    • Lasagne
    • Cannelloni
    • Souffle (savoury)
    • Croque Madame
    • Mix with vegetables/meat/herbs/spices for hearty homemade pies + more!

    There have been many occasions when I've forgotten to buy butter and I need to make bechamel sauce. Instead of rushing back out to the shops or changing the meal plan, there is a very simple, easy solution that almost all of you (especially those who love Italian food) will have in your kitchen.

    Olive oil

    Yes, you can make a silky, smooth, thick and creamy bechamel sauce using olive oil and there's no compromise on flavour either. It's that simple!

    The Ratios For Making Bechamel Sauce (white sauce)

    The basic ratio for making a classic bechamel sauce is 1:1 fat to flour. Choose a fat such as butter or oil and use the same amount of flour to form a thick paste.

    This recipe uses 1 tablespoon of olive oil and 1 heaped tablespoon of flour which will thicken around 2 cups/1/2 litre of milk. You can adjust the milk measurements for a thicker or thinner sauce by adding less or more to your liking.

    How To Make Bechamel Sauce Without Butter

    Add the olive oil to a saucepan and warm it for a couple of seconds before adding the flour (photo 1).

    Once the flour has been added mix it together with a whisk or wooden spoon to form a paste and let it cook for one minute (this cooks the flour so you don't have a floury taste in your sauce) photo 2.

    Step by step photos on how to make bechamel sauce

    Add a little milk and whisk constantly to remove any lumps. Once it has started to thicken add a little more milk (around ¼ at a time) until you have used up all the milk (photo 3).

    Once it's thick enough to coat the back of a metal spoon, take it off the heat and add nutmeg, salt and pepper and cheese if making a cheese sauce (photo 4).

    The best cheese to add to bechamel sauce is something that melts well such as parmesan, gruyere, fontina or cheddar.

    A close up shot of bechamel sauce in a saucepan with parmesan in background - how to make bechamel sauce recipe

    Recipes to Use White Sauce With That You Might Enjoy:

    • Classic Beef Lasagne with Spinach Pasta
    • Lentil Ragu Lasagne
    • Tomato Pasta Bake - Pasta Al Forno
    • Pesto Provolone Cannelloni Pasta

    If you've tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    Print Pin
    4.91 from 11 votes

    How to make bechamel sauce without butter

    How to make Bechamel sauce without butter - it's creamy, silky smooth and so delicious. Use this sauce for many classic comfort food dishes even if you've run out of butter.
    Course sauces and dressings
    Cuisine French
    Prep Time 2 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 12 minutes minutes
    Servings 2 cups
    Calories 400kcal
    Author Emily Kemp

    Ingredients

    • 1 tablespoon olive oil
    • 1 heaped tbsp flour all-purpose
    • 2 cups (500ml) full fat milk
    • ½ teaspoon nutmeg grated
    • salt and pepper to season
    • 1 tablespoon parmesan grated (optional)
    • 2.8 oz (80g) gruyere cheese grated (optional)

    Instructions

    • Add the olive oil to a saucepan and warm it for a couple of seconds before adding the flour.
    • Once the flour has been added mix it together with a whisk or wooden spoon to form a paste and let it cook for one minute (this cooks the flour so you don't have a floury taste in your sauce).
    • Add ¼ of the milk and whisk constantly to remove any lumps. Once it has started to thicken add a little more milk (around ¼ at a time) until you have used up all the milk.
    • Continue to heat the sauce whilst stirring until thick. Once it's thick enough to coat the back of a metal spoon, take it off the heat and add nutmeg, salt and pepper and cheese if making a cheese sauce.
    • If making a cheese sauce stir the sauce until the cheese has melted. You may need to put it back on the heat for a few seconds. If it thickens too much add another splash of milk.

    Notes

    • The best cheese to add to bechamel sauce is something that melts well such as parmesan, gruyere, fontina or cheddar.
    • Cals 400 without cheese 700 with cheese

    Nutrition

    Calories: 400kcal | Carbohydrates: 15g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 278mg | Potassium: 354mg | Sugar: 12g | Vitamin A: 770IU | Calcium: 707mg | Iron: 0.2mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Sauces and Dressings

    • An overhead shot of pasta with pesto alla trapanese
      Pesto alla Trapanese (Sicilian Pesto)
    • Gremolata on a small plate with wedges of lemon and parsley in the background
      Gremolata (Italian Herb Condiment)
    • Salsa verde drizzled on top of steak
      Italian Salsa Verde (Green Sauce)
    • AN overhead shot of tagliatelle bolognese in a rustic bowl
      Authentic Bolognese Sauce (Ragu alla Bolongese)

    Reader Interactions

    Comments

    1. Natsai

      May 21, 2023 at 8:44 pm

      This was delicious, the kind that's licked off the spoon!! Thank you so much

      Reply
    2. Clare

      September 05, 2021 at 4:33 pm

      Looking forward to trying this, I just don’t like butter and since my last pregnancy I can pick up the taste in everything. Could previously eat it in sauces, recipes etc but now just can’t!! Hoping this brings lasagne back to my table!

      Reply
    3. Lisha

      March 08, 2021 at 5:42 pm

      worked out PERFECTLY thank you so much5 stars

      Reply
      • Emily

        March 08, 2021 at 9:51 pm

        So happy you enjoyed it!

        Reply
    4. Ruby

      October 31, 2020 at 8:08 pm

      Tried this recipe because we had too too much spinach leftover in the fridge. All 4 of my dinner guests loved it. I was so surprised by how fast the sauce was to put together, we even added courgette to the pasta. Fantastic, filling meal on the go for a full moon evening.

      Reply
    5. Rasha Hamzeh

      February 18, 2020 at 2:53 pm

      not a huge fan. I replaced wthe olive oil with sesame oil and it was too strong !5 stars

      Reply
      • Inside the rustic kitchen

        February 18, 2020 at 7:23 pm

        Hi Rasha, I can see why you wouldn't like the recipe with sesame oil it's super strong and more suited to Asian cuisine.

        Reply
    6. Billie

      December 17, 2018 at 11:12 am

      This was just what I was looking for!
      I made pesto and my daughter said it “tasted too green” lol! So I ur bechemel with the leftover pesto olive oil and it was perfect so thanks!!!!4 stars

      Reply
      • Inside the rustic kitchen

        December 17, 2018 at 11:56 am

        Hi Billie, haha "too green" love it! So happy you enjoyed the recipe.

        Reply
    7. Montina

      January 18, 2018 at 3:35 am

      Oh my gosh, thank you for this recipe! I ran out of butter & it's freezing out. Now I don't have to walk to the store! I can't wait to try this!5 stars

      Reply
      • Inside the rustic kitchen

        January 18, 2018 at 2:23 pm

        Hey Montina, so glad you found this helpful, I don't know how many times I've forgotten butter. Enjoy!

        Reply
    8. Brianna

      November 26, 2017 at 10:26 pm

      Hmmmm, think this would work with coconut oil?

      I make the butter version as half of the base of my favorite ham and potato soup, but I've never tried making it with anything but the butter.

      Reply
      • Inside the rustic kitchen

        November 27, 2017 at 12:10 pm

        Hi Brianna, I haven't tried it with coconut oil but I know people do and it works fine. It'll have a different flavour but if you're adding cheese or using it for ham and potato soup it would definitely work. Hope you enjoy!

        Reply
    9. linda

      November 01, 2017 at 4:00 pm

      Good to know! Lovely sauce and so versatile!5 stars

      Reply
    10. Deanna

      November 01, 2017 at 2:46 pm

      I love this!! I never made a bechamel sauce, I really didn't know how.. Now I have a resource!!!5 stars

      Reply
    11. Diana

      November 01, 2017 at 12:52 pm

      I've tried making it with olive oil before, but I prefer the taste of the butter to be honest. it's still a great alternative to people that don't want to use butter.

      Reply
      • Inside the rustic kitchen

        November 01, 2017 at 1:09 pm

        Definitely, if you run out of butter then this is a perfect alternative. I really love it either way.

        Reply
    12. Elizabeth | The Recipe Revival

      October 31, 2017 at 4:14 pm

      This looks yummy! I could totally slather it on anything and everything! 🙂5 stars

      Reply
      • Inside the rustic kitchen

        November 01, 2017 at 1:03 pm

        Me too, I love it!

        Reply
    13. Andrea @ Cooking with Mamma C

      October 31, 2017 at 5:28 pm

      I love cheese sauce, and yours looks delicious! I haven't had Gruyere in a long time, and now I'm craving it.5 stars

      Reply
      • Inside the rustic kitchen

        November 01, 2017 at 1:03 pm

        Gruyere is the so, so good in cheese sauce it melts perfectly and doesn't lose any flavour (can you tell I love cheese haha). Thanks Andre!

        Reply
    14. Tina Lindquist

      October 31, 2017 at 4:01 pm

      Oh these are great tips, it's true I do run out of butter sometimes. Thanks for the sauce ideas:)5 stars

      Reply
      • Inside the rustic kitchen

        November 01, 2017 at 1:03 pm

        No problem thanks so much Tina.

        Reply
    15. Kate

      October 31, 2017 at 3:11 pm

      This is so great. It looks very similar to a version with butter!

      Reply
      • Inside the rustic kitchen

        November 01, 2017 at 1:04 pm

        Thanks Kate, it tastes just as good!

        Reply
    16. Dannii

      October 31, 2017 at 1:32 pm

      Oh I'm definitely going to use this recipe, as we use this sauce in a lot of recipes and it's nice to have a butter free option.5 stars

      Reply
      • Inside the rustic kitchen

        November 01, 2017 at 1:04 pm

        Definitely, thanks so much Dannii I hope you enjoy it!

        Reply
        • Bernadette

          October 04, 2019 at 9:14 am

          I was after bechamel sauce for my 2 lasagne trays. I used 4 tblspn of olive oil : 4 tblsp of plain flour & 4 cups of milk .. it took ages for the sauce to thicken but eventually was at a consistency i liked. If i followed ur recipe & used 8 cups of milk it wouldn't have thickened at all ??

        • Inside the rustic kitchen

          October 04, 2019 at 10:59 am

          Hi Bernadette, sorry to hear you had trouble thickening the sauce. It sounds like you added the milk too quickly if you add it gradually and allow it to thicken each time before adding more the sauce thickens up fairly quickly.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Fall Favourites

    • An overhead shot of butternut squash ravioli in a white bowl sitting on a wooden serving board.
      Butternut Squash Ravioli with Sage and Brown Butter Sauce
    • An overhead shot of creamy mushroom risotto with chanterelle mushrooms
      Creamy Mushroom Risotto
    • An overhead shot of a bowl of Ligurian minestrone with lots of vegetables and basil pesto sitting on a wooden background
      Ligurian Minestrone Soup with Pesto
    • A bowl of pasta fagioli soup with crusty bread
      Pasta Fagioli Soup - Pasta & Beans
    • Fried Sage Leaves with Anchovies
    • An overhead shot of pasta in a bowl with mushrooms and sausage
      Pasta alla Boscaiola (Sausage & Mushroom)

    Popular Recipes

    • an overhead shot of a tiramisu in a dish with a slice out
      Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Close up of an Italian beef ragu in a bowl
      Italian Beef Ragu - A Classic Recipe
    • An overhead shot of lobster ravioli in a bowl
      Lobster Ravioli with Vodka Cream Sauce
    • Italian tomato sauce in a saucepan with two slices of ciabatta bread
      Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    • 3
    524 shares