Béchamel sauce

I often bought ready-made béchamel sauce, especially for those days when I just wanted to quickly finish a lasagna or some gratin vegetables. After a few attempts with the homemade version, I noticed that it is quick to make and with simple ingredients, and the taste is much more suitable for what I want. I completely gave up the store-bought version.

Quick Info

Total time: 15-20 minutes
Preparation time: 2-3 minutes
Cooking time: 12-15 minutes
Servings: 4
Difficulty: easy
Recipe type: basic sauce, suitable for pasta, lasagna, gratins

Ingredients

50 g margarine
50 g flour
400-450 ml milk
salt
white pepper
ground nutmeg

Preparation method

1. Place the margarine in a small saucepan over low to medium heat. Let it warm up, but do not let it brown.
2. Add the flour over the melted margarine. Mix vigorously with a wooden spoon or a whisk until you obtain a smooth paste. Do not let the flour color.
3. Gradually pour in the cold milk, stirring constantly with a whisk to avoid lumps. If you see the paste thickening too quickly, add more milk.
4. Continue stirring over low heat until the sauce starts to thicken. The final consistency should be like a soft pudding. This takes about 10-12 minutes, depending on how quickly you pour in the milk and how strong the heat is.
5. When the sauce has thickened, add salt to taste, a little white pepper, and a pinch of ground nutmeg. Stir and turn off the heat.

Why I make this recipe often

I like that I always have the ingredients for béchamel on hand. I don’t need special utensils and can control exactly how thick or thin I make it. It’s suitable for many dishes, especially when I want to quickly make a gratin or a sauce for pasta.

Tips and variations

Tips

- Always whisk when pouring in the milk to avoid lumps.
- If the sauce thickens too much, add a little more milk and stir vigorously, even after you’ve turned off the heat.
- If there are lumps, you can strain the sauce at the end or use an immersion blender for a few seconds.

Substitutes

- Margarine: you can use butter with the same result if you prefer the taste of butter.
- Milk: any type of milk works, including lower-fat versions, but with whole milk, the sauce is creamier.
- White pepper: if you don’t have it, you can use black pepper, but it will be visible in the sauce.

Variations

- For a thinner sauce (e.g., for moussaka), use 450 ml of milk. If you want it thicker, stick to 400 ml.
- You can add a little grated cheese or parmesan at the end if you want a richer version, but that is no longer the classic recipe.

Serving ideas

- It’s the base for lasagna, moussaka, or gratin potatoes.
- It goes over roasted vegetables.
- You can use it for simple pasta with cheese or as a sauce for baked chicken.

Frequently asked questions

1. What do I do if my sauce has lumps?
You can strain it through a fine sieve or use an immersion blender for a few seconds. The simplest way is to whisk vigorously from the start.

2. What can I replace margarine with?
You can use butter, with the same amount. The flavor will be slightly different, but the consistency does not change.

3. Can I make béchamel sauce in advance and keep it in the fridge?
Yes, it can be kept in the fridge for 1-2 days. It will thicken, so when reheating, add milk and stir until you reach the desired texture.

4. What type of milk is best?
Whole milk gives a creamier texture. You can also use milk with 1.5% fat if you want a lighter sauce.

5. Why do I use white pepper?
White pepper doesn’t show in the sauce, so the appearance remains clean. If you use black pepper, it will leave specks in the mixture.

Nutritional values

Approximately, for one serving of this recipe (out of 4 total servings):
Calories: ~140 kcal
Protein: 4 g
Fat: 7-8 g
Carbohydrates: 14-15 g

The sauce is not very rich in protein or fiber, but it contains fats (from margarine or butter) and carbohydrates (from flour and milk). Values vary depending on the type of milk used and whether you choose margarine or butter.

Storage and reheating

Béchamel sauce can be stored in the fridge in a container with a lid for up to 2 days. When reheating over low heat, add 2-3 tablespoons of milk and stir often to regain its creamy texture. If you use it directly in a baked dish, it doesn’t need to be reheated beforehand. Freezing is not recommended, as the texture changes after thawing.

 Ingredients: 50 g margarine, 50 g flour, 400-450 ml milk, salt, white pepper, nutmeg

 Tags:  bechamel sauce