Classic Bechamel Sauce Recipe (VIDEO)
Classic Béchamel sauce (also known as White Sauce or Mother Sauce because many sauces are made with Béchamel as a base) is a smooth, white sauce made with just 3 ingredients: flour, milk, and butter. It is an ingredient present in many famous Italian dishes such as lasagna, cannelloni, baked pasta, and vegetables au gratin.
The Origins of Bechamel Sauce
Scholars continue to argue about the origin of the béchamel, some argue that it was invented by the noble Louis Béchamel in the seventeenth century, while for others its inventor was the cook La Varenne in 1651.
Someone thinks that its origins are Italian, and it was born in Tuscany, and it was exported to France by Caterina de’ Medici. It was initially called “Salsa Colla” (“glue sauce”) because its main purpose was as a binding element in many pasta and vegetable dishes.
In any case, this sauce was immediately liked to the point of becoming famous all over the world.
Béchamel enriches many recipes, from first to second courses, and can be used to give life to many sensational dishes! You can use your béchamel sauce in dishes such as baked pasta or lasagna, but also to flavor and make baked or boiled vegetables more creamy… in short: use your imagination!
The best part is that the preparation is really very simple and fast. So let’s see how to make a perfect béchamel!
Classic Bechamel Sauce Ingredients
For this delicious sauce, you will need only 4 simple and cheap ingredients:
- All-purpose flour or Flour 00
- Unsalted butter
- Whole cow milk
- Salt
Ground nutmeg and ground black pepper are optional.
How To Make A Perfect Bechamel Sauce
Preparing the classic béchamel sauce is very easy. Follow these tips to prepare a classic creamy, lump-free béchamel sauce.
First, heat the milk in a saucepan over medium heat, but without bringing it to a boil. In another saucepan, melt the butter over low heat, then add the flour. The flour must be sifted to avoid lumps. You can do it with a classic strainer or with a flour sifter for the best result. Mix with a whisk, stirring constantly, until the mixture is a nice golden color and without lumps (1). This mixture of butter and flour is called Roux, and it is perfect to thicken other sauces or gravy!
Now add hot milk little by little, stirring constantly and cooking until the béchamel is thick. The sauce is ready when it sticks to the back of a wooden spoon (2). Add salt, ground nutmeg, and ground black pepper (optional) and you can enjoy your homemade béchamel or use it as ingredient for other delicious Italian recipes (3)!
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Variations on the Classic Béchamel Recipe
The Vegan Variant of the classic Bechamel Sauce
Making a classic Bechamel without butter and without milk is possible! With flour, extra virgin olive oil, and a vegetable drink you will make a Béchamel equally creamy and delicious! Perfect not only for those who follow a vegan diet, but also for intolerant people, or simply for those who want to use a lighter sauce!
These are the ingredients for Vegan Bechamel:
- extra virgin olive oil or rice (instead of butter)
- flour 00 or all-purpose flour
- vegetable drink: soy milk, rice milk, or vegetable broth (instead of cow milk)
- Salt, black pepper, and nutmeg
The preparation is the same as for the classic béchamel
I am gluten intolerant. Can I make a gluten-free béchamel sauce?
Of course, you can! And the result will be amazing!
For the preparation of a gluten-free variant, you can use not only rice flour but also buckwheat flour or a mix of gluten-free flour. The result does not change! Just carefully follow all the tips and tricks for preparing a classic creamy and lump-free béchamel sauce!
Italian Bechamel Sauce Video Recipe
Classic Bechamel Sauce Recipe
Ingredients
- 500 ml whole cow milk
- 50 g butter
- 50 g all-purpose flour or 00 flour
- 1 teaspoon freshly grated nutmeg
- Salt to taste
- Ground black pepper to taste optional
Instructions
- Heat the milk in a saucepan over medium heat, but without bringing it to a boil.
- In another saucepan, melt the butter over low heat, then add the flour. The flour must be sifted to avoid lumps. You can do it with a classic strainer or with a flour sifter for the best result. Mix with a whisk, stirring constantly, until the mixture is a nice golden color and without lumps.
- Now add hot milk little by little, stirring constantly and cooking until the béchamel is thick. The sauce is ready when it sticks to the back of a wooden spoon.
- Add salt, ground nutmeg, and ground black pepper and mix.
- You can enjoy your homemade béchamel or use it as ingredient for other delicious Italian recipes!
