Make a cheese sauce: with the addition of cheese ( cheddar cheese ) , it can be turned into a delicious cheese sauce.

No butter: You can replace the butter with extra virgin olive oil. This is a lighter, but equally creamy variant.

Vegan béchamel: To prepare it, just replace cow’s milk with a vegetable one, such as soy milk, use oil instead of butter, and you’re done.

What Do You Serve With Béchamel Sauce?

As mentioned at the beginning, béchamel is a very versatile sauce. 

In Italy, there is no lasagna without béchamel sauce, but even  baked pasta like mac and cheese cannot do without it.

Or it even can be poured over vegetables and cooked (with the addition of breadcrumbs) until golden brown for a delicious gratin.

Here are some ways to use it.

• Lasagna or baked pasta
• Chicken or meat pies
• Potato pie
• Meat casseroles
• Macaroni with cheese (just add the cheese you want)
• Pasta just with white cream
• Baked or cooked vegetables

How To Store Leftovers

Once the sauce has been prepared, let it cool, then transfer it to airtight jars and store it in the fridge.

It can be left in the refrigerator for two, maximum three days, otherwise it can also be frozen. 

The frozen one should be heated in a small pot with very low flame and little milk.

Recipe Tips

• Always use the scale: it’s true, after a while, when you become an expert, you will go by eye and it will come out wonderfully.

But until you become familiar with making béchamel, we suggest you have a scale on hand.

• The fat part, that is the butter, and the flour according to the original recipe should have the same weight.

• The flour should be added all at once and mixed quickly with a hand whisk.

• Sift the flour and mix it very well with the butter, making sure no lumps form.

Frequently Asked Questions

What is the ROUX?

The roux is the butter and flour mixture with which the preparation of the béchamel sauce begins

Why does my béchamel make lumps?

The remedy is easier than you think!  

Let’s remedy it with the immersion blender and give it a good shake…in a few seconds our béchamel will be smooth and velvety and the lumps will remain only a memory!

Don’t have an immersion blender?

Strain the béchamel with a fine-mesh strainer…again we will say goodbye to lumps!

My Béchamel is too thick

Just add a couple of tablespoons of milk and microwave it for a few seconds.

Why my béchamel is too runny!

All you have to do is add a tablespoon or two of flour.

Bechamel Sauce Recipes In The Stove: 5 Step

First, melt the butter over low heat.

When the butter has melted add the sifted flour and stir with a hand whisk.

Add the milk, very little at a time, only when the first amount has been incorporated add the second and continue stirring with a hand whisk.

Turn constantly over medium heat, continuing to stir with the whisk until the sauce has reached a velvety consistency.

Finally add salt and pepper and nutmeg.

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