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Homemade bechamel sauce

Bechamel sauce (in Italian, besciamella) is the basic ingredient for a lot of traditional recipes, Italian and not only, first of all lasagne! Super quick preparation and some useful tips for you.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauce
Cuisine: French, Greek, Italian
Keyword: Basic, creamy, easy
Servings: 4 people
Calories: 125kcal
Author: Roberto
Cost: 0.5$


  • a pot
  • a whisk


  • 500 ml milk
  • 50 gr butter
  • 50 gr all purpose flour
  • q.s. salt (optional)
  • q.s. nutmeg (optional)


  • Prepare the ingredients, at ambient temperature.
    Bechamel sauce ingredients
  • In a pot, over very low heat, melt together the butter and the flour, until you get a golden cream (called "roux", with a French word). Then, add really slowly the milk, always whisking. When it's done (optional) use salt and nutmeg to add taste.
    Homemade bechamel sauce preparation


  • butter and flour always come in the same quantities. Thickness of the sauce is influenced by the amount of milk and duration of cooking
  • you can be really quick, but I suggest not to cook it for less than 15 minutes.. The risk, otherwise, is to be able to taste the flour in the final result
  • always use a whisk for better result, and heat at minimum level