Besciamella | Bechamel Sauce

Who knew a few simple ingredients flour, butter, milk, and nutmeg could create such a creamy and elegant sauce. This famous white sauce is essentially Mornay, without the cheese. In Tuscany, it is a fundamental ingredient in Pasta al Forno, Lasagne, and Crespelle alla Fiorentina, a crepe filled with cheese and spinach.

Note: If the Bechamel thickens too much just add a small amount of milk until you achieve the desired consistency.

Receipt Date: August 12, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


3 cups Milk

6 tablespoons All-Purpose Flour

3 tablespoons Butter

1/4 teaspoon Nutmeg, grated


Melt the butter in a saucepan over medium heat.
Whisk in the flour until smooth.
Cook until the roux starts to turn golden.
In the meantime, heat the milk in a small saucepan.
Whish the warm milk into the roux. Continue cooking and whisking for about 3 minutes, or until the white sauce has thickened. Use immediately.

Additional Pairings

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