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 good and so easy to make. Use it to make authentic Italian dishes such as Lasagna Bolognese or Pasta al Forno.

Bechamel sauce is one of the first things we learned to make when we first started cooking. It's a fundamental white sauce in both French and Italian cuisine and is used to make all kinds of classic dishes.

In Italy, Besciamella is used to make a classic Lasagne al FornoCannelloni and Pasta al Forno as well as vegetable bakes such as Fennel Gratin to name a few.

The origins of bechamel sauce is disputed between the French and the Italians. Although bechamel is widely known as a classic French sauce there are some theories that claim it originated in Tuscany.

Called Salsa Colla (glue sauce) (we know, right? sounds appealing) it was used as a glue or binding agent in many of their dishes. It's thought that Caterina de' Medici brought the sauce to France where it was then reinvented by Louis de Béchameil and took on its new name.

Regardless of its origin, Besciamella is something we think every home cook (certainly those who love Italian or French food) should learn how to make.

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below.

Ingredient notes and substitutions

• Flour – use regular all-purpose (plain flour UK) for this.
• Butter – We recommend using unsalted butter. We've never used salted butter to make bechamel sauce but we'd taste the sauce before adding any additional salt if you do. We use cold butter but the temperature but room temperature is fine since the butter is melted in the sauce.
• Milk – We recommend using whole milk (full-fat) as it both thickens quicker and gives a creamier and richer consistency. You can use semi-skimmed milk (half fat) but the sauce will take longer to thicken.
• Nutmeg – We always use freshly grated nutmeg and put a pinch in to give it a hint of nutmeg flavour. You can use pre-ground but use a tiny pinch.
• Salt and pepper – add this in at the end to taste. We like to add a generous amount of black pepper. We use sea salt flakes and freshly ground pepper.

Step by step photos and 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 (photos 1 and 2).

Next, whilst constantly whisking add one third of the milk. Whisk the sauce vigorously to avoid any lumps, it should thicken 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 (photos 4 and 5).

Add the nutmeg, salt and pepper and continue to cook the mixture for a few minutes (whilst whisking/stirring) until thickened and silky smooth. Turn off the heat, the bechamel sauce is ready to use (photos 5 and 6).

Note: if adding cheese add it at the end and stir until fully melted.

Ways to use Italian Bechamel Sauce (plus recipes)

In Italy, Besciamella is used to make all different kinds of baked pasta and vegetables including the ultimate comfort food Lasagna al Forno.

We have five good lasagna recipes (so far) that use bechamel sauce: Authentic Lasagna Bolognese Lasagne al Forno (Italian Beef Lasagna)Eggplant Lasagna Lentil Ragu Lasagne and Butternut Squash Lasagna.

Our other recipes that use bechamel sauce: Pasta Al Forno (Baked Pasta)Crespelle – Savoury Crepes with Peas, Ham and Fontina CheeseRustici Leccesi (Tomato and Mozzarella Pastries)Pesto Provolone Cannelloni Pasta and Baked Cauliflower Cheese And Fennel.

Recipe tips and FAQs

• Use warm milk – warm milk helps the sauce thicken quickly. It's totally fine to use cold milk (we have done many times) it'll 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.
• Sauce not thickening? it's likely your heat is too low, turn the heat up and use a whisk to make sure no lumps form. Whisk until thickened.
• No butter? check out our recipe for how to make béchamel sauce without butter.

Can we freeze bechamel sauce?

Yes, once the bechamel sauce is cooled completely you can transfer it to freezer bags and freeze it. Defrost completely before using.

Does Besciamella (bechamel sauce) have cheese in it?

No, a classic Bechamel or Besciamella sauce does not contain any cheese. Once cheese is added it's known as Mornay sauce in French cuisine. The most common cheese added to white sauce in Italy is Parmigiano Reggiano.

Our bechamel has a skin, what should we do?

If a skin has formed it's best to whisk it vigorously for a few seconds back into the sauce. You can try to remove it but it's so thin and delicate it'll be tricky to do so. Place plastic wrap directly on top of the sauce to prevent the skin from forming again.

Ingredients

Makes 2 lbs (900g) enough to make one large lasagna

• 5 tablespoons butter ((70g))
• 5 tablespoons all-purpose flour ((70g))
• 4 and 1/4 cups whole milk ((1 litre))
• 1 pinch freshly grated nutmeg
• Salt and pepper (to taste)

Optional addition

• Parmigiano Reggiano or other cheese (to taste)

Method

1. Heat the milk in a saucepan until warm then turn off the heat.

2. 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.

3. 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.

4. 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.

5. Note: if adding cheese add it at the end and stir until fully melted.

Kitchen notes

1. 1. Use warm milk warm milk helps the sauce thicken quickly. It's totally fine to use cold milk (we have done many times) it'll take a little longer to thicken.
   2. 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.
   3. 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.
   4. 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.
   5. Sauce not thickening? turn the heat up it's likely the sauce wasn't hot enough and whisk the sauce until thickened.