How to Make BECHAMEL SAUCE Like an Italian

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds more fiber; cornstarch is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories; skim milk is usually cheaper.

In a little pan over low heat, add 25 grams of butter and let it slowly melt.

Once the butter has melted, add 25 grams of plain flour and stir continuously.

Keep stirring until the flour disappears and the mixture becomes creamy, but this is not yet bechamel.

Gradually add milk, starting with one quarter of the 250 mils, stirring on medium-low heat.

Continue to stir gently to avoid lumps and ensure the mixture stays moist.

Add the remaining milk while stirring, ensuring the sauce does not dry up.

Stir continuously to prevent the sauce from sticking to the pan, which would require starting over.

After a couple of minutes, the sauce will thicken to a desired consistency, which can be adjusted to be a little runny for lasagna.

Switch off the heat and add a little bit of nutmeg and salt to taste, stirring to incorporate flavors.

Transfer the bechamel sauce to a jar or bowl and cover with plastic wrap to prevent it from drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens