Creamy Béchamel Sauce (For Lasagna, Pasta & More!)
Made with just 3 ingredients (butter, flour & milk), this ultra-creamy homemade béchamel sauce is the perfect base for mac & cheese and lasagna Bolognese. Ready in 20 minutes! Store in the fridge for up to 3 days or freeze. This recipe makes about 1 quart of sauce which is perfect for a 5+ layer lasagna using 1/2 cup per layer.
Notes:
The flavor of béchamel sauce, in its purest form, is mild and sweet. Feel free to season with extra salt, a pinch of nutmeg and/or Parmesan cheese. It really depends on what you're using the béchamel sauce for. I typically leave mine plain and doctor it up as needed.
In a large skillet or high-sided braiser, melt the butter over low heat. Sprinkle the flour on top and stir with a wooden spoon to form a light roux paste. Cook, stirring continuously, for 30 seconds to 1 minute. Do not to burn.
Remove the pan from heat. Add 1/2 cup milk and whisk thoroughly to break up the lumps. Keep whisking until the mixture looks creamy. Slowly add the rest of the milk, whisking continuously as you pour.
Return the pan to the stove; adjust to medium-low heat. Cook the sauce, whisking frequently, until it has thickened to the consistency of runny sour cream (about 12-20 minutes or more depending on pan size). Do not walk away.
Season with salt to taste. Add optional ingredients, if using. When ready, the sauce should coat the back of a wooden spoon. Note: The sauce will thicken further as it cools. If not using immediately, a skin may form on the surface (see storage tips).
Reviews
tammy on 2024-08-24 (5 stars): l am so grateful for these recipes, l love food and am very busy so it great to find everything that l like in one place.. Thank you
Vanda on 2024-12-31 (5 stars): Can I use a different cheese if I don't have parmesan.
Jen on 2025-01-25 (5 stars): Hi! In the article it was mentioned that bechamel sauce is used in pizza sauce. I would love a recipe, if possible, as it sounds delicious.
Tabitha on 2025-02-16 (5 stars): PERFECT recipe!
Morag on 2025-03-07 (5 stars): Great result for a first time home made lasagne. Recommended it to family and friends.
Laura on 2025-07-11 (5 stars): Very tasty! I used whole grain spelt and just sift out the bran when I want to keep it super traditional. For our family we also just make it without sifting. Works great both ways. I used a mix of 2%, 10%,35% and some water- cuz that’s what I had. (keeping total liquids the same). Nutmeg and a pinch extra sea salt and this was awesome. So much more luscious creamy texture than ricotta style imo for lasagna. Used this in a veggie lasagna and it was a hit. I would also say this can work with GF flour and I’ve made it with almond flour also with good results for low carb option. With the almond flour I often add a pinch of gmo-free corn starch to help it thicken. Great recipe :)
