The Béchamel sauce

Béchamel…I am sure you’ve heard about it. It is the “mother of sauces”, French sauces and it’s often used in Italiane and French cuisines. It’s a White sauce and without it, Lasagna wouldn’t be Lasagna anymore. Let’s find out how it’s made. 🙂

  • Prep Time 10 min
  • Cook Time 30 min
  • Score 8/10

Classic. Béchamel sauce is internationally spread and known in some countries as “White sauce”. The hero ingredients are the butter and flour. The sauce is used in Italian and French cuisine.
As far as the recipes go, the Béchamel sauce is used in all Lasagna recipes and it’s the base of other well-known sauces such as the Mornay sauce (which can be made same as the Béchamel sauce with the difference that also has cheese) or the blanchet sauce which is often used when cooking veal.

The following recipe I’ve learned during the culinary practice I’ve made in Radisson Hotel kitchen. And it’s the recipe for a usual-sized tray (an oven tray) of lasagna.


  • 300 gr butter
  • 150 white flour
  • a 300 ml cup of fresh hot milk
  • salt, pepper
  • you can add nutmeg as well

Kitchen tools

  • whisk
  • saucepan

How I did it

Step 1

The butter, flour and milk
Melt the butter in the saucepan, add flour and continuously mix with the whisk until you obtain a sticky texture.

Step 2

Mix, mix, mix
The composition must be left on small heat, always mixing, for 2 minutes. In this time the flour will perfectly be incorporated into the mixture. Now, add milk little by little into the saucepan and always keep mixing. Once the milk incorporated into the rest of the composition, let it boil for 1 minute.

Step 3

Texture and flavour
In the first place (step 1) you will see that the sauce has a texture of scrambled eggs, but the end result must be a sauce with a solid texture, thin and creamy.

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