Béchamel Sauce (Besciamella) - A Classic Italian White Sauce
User Reviews
5
42 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
4
-
Calories
212 kcal
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Course
Condiments
-
Cuisine
Italian
Béchamel Sauce (Besciamella) - A Classic Italian White Sauce
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Béchamel Sauce, a classic Italian white sauce, combines butter, flour, and milk into a smooth, creamy base often used in pasta dishes and gratins. This version includes salt, nutmeg, and optionally Parmigiano Reggiano cheese for flavor depth. The sauce thickens with gentle cooking and constant whisking to avoid lumps.
Description
The Béchamel Sauce recipe starts with melting butter and mixing in flour to create a roux, cooked briefly until smooth and lump-free. Warm milk is gradually whisked in slowly to blend without lumps, then gently cooked until thickened. Seasonings of salt and nutmeg add subtle warmth and depth. Parmigiano Reggiano cheese can be stirred in optionally to enrich the flavor.
The sauce has a velvety texture, ideal for layering in dishes like lasagna or pouring over vegetables. Its mild, creamy flavor provides a versatile foundation in many Italian and French recipes.
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Ingredients
- 500 ml milk - 2 cups
- 50 g butter 1.8 oz, unsalted
- 50 g flour - 1.8 oz
- ¼ teaspoon salt
- nutmeg - to taste
- Parmigiano Reggiano cheese - to taste, optional
Instructions
- Start by melting the butter in a saucepan over low heat.
- Once it's completely melted, add the flour. Stir quickly using a whisk and continue mixing until the butter and flour blend into a smooth, lump-free paste.TIP: For best results, sift the flour before adding it—this helps prevent lumps from forming.
- Let the mixture cook for about 30 seconds to 1 minute, stirring continuously. Once it’s ready, remove the saucepan from the heat. This mixture is called roux
- Heat the milk in a separate saucepan over low heat. Be careful not to let it boil; it should just be warm.
- Gradually pour the warm milk into the roux, a little at a time, while stirring continuously with a whisk. This slow addition is key to preventing lumps. Keep whisking vigorously to ensure the milk blends smoothly with the roux.
- Once all the milk has been added, return the saucepan to low heat. Keep stirring constantly as the mixture begins to thicken. This process takes about 10 to 15 minutes, depending on the heat and consistency you're aiming for.
- Now it's time to add the seasonings. Stir in a pinch of fine salt and a small amount of grated nutmeg to enhance the flavor. If you want an even richer taste, you can also mix in a little grated Parmigiano Reggiano—this step is optional but adds a delicious depth to the sauce.
Nutrition Information
Show Details
Serving
100g
Calories
212kcal
(11%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.4g
(20%)
Cholesterol
42mg
(14%)
Sodium
275mg
(11%)
Potassium
210mg
(4%)
Fiber
0.3g
(1%)
Sugar
6g
(12%)
Vitamin A
521IU
(10%)
Calcium
164mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 212kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 275mg | 11% |
| Potassium | 210mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 521IU | 10% |
| Calcium | 164mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
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