Besciamella (Italian Béchamel Sauce)
Italian Bechamel Sauce known as Besciamella in Italy is a thick creamy white sauce made from butter, flour and milk. This classic sauce is rich and delicious and so easy to make. Use it to make authentic Italian dishes such as Lasagna Bolognese or Pasta al Forno.
Servings: 2 lbs (900g) enough to make one large lasagna
Calories: 84kcal
Ingredients
- 5 tablespoons butter (70g)
- 5 tablespoons all-purpose flour (70g)
- 4 and ¼ cups whole milk (1 litre)
- 1 pinch freshly grated nutmeg
- Salt and pepper to taste
Optional addition
- Parmigiano Reggiano or other cheese to taste
Instructions
- Heat the milk in a saucepan until warm then turn off the heat.
- In a separate saucepan, melt the butter then add the flour to create a roux (it should look like a paste). Use a whisk to stir the mixture allowing it to cook for 1-2 minutes.
- Next, whilst constantly whisking add one third of the milk. Whisk the sauce vigorously to avoid any lumps, it should thicken very quickly. Add the next third of milk and whisk until smooth then finally add the rest of the milk. Whisk the sauce until thick and smooth.
- Add the nutmeg, salt and pepper and continue to cook the mixture for a few minutes (whilst whisking) until thickend and silky smooth. Turn off the heat, the bechamel sauce is ready to use.
- Note: if adding cheese add it at the end and stir until fully melted.
Video
Notes
-
- Use warm milk - warm milk helps the sauce thicken quickly. It's totally fine to use cold milk (I have done many times) it'll just take a little longer to thicken.
- Use a whisk - a small hand whisk is necessary when incorporating the milk into the roux or else you'll end up with a lumpy sauce.
- Prevent a skin from forming - as the besciamella cools a skin will form pretty quickly if you don't cover it. Place a sheet of plastic wrap (cling film) directly on top making sure it touches the surface of the sauce to prevent the skin from forming.
- Storage and freezing - the sauce will keep well in the fridge (covered to prevent a skin) for about 2-3 days or once cooled completely, it can be frozen in freezer bags.
- Sauce not thickening? turn the heat up it's likely the sauce wasn't hot enough and whisk the sauce until thickened.
Nutrition
Calories: 84kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 57mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 219IU | Calcium: 4mg | Iron: 0.3mg