How long does it take to make Béchamel?

Once the sauce boils and thickens, cook a few more minutes over very low heat so the floury taste disappears; season with salt, pepper and nutmeg.

9 minTotal

2 minActive time

6 minSetting

Step by Step

#	What to do	How long
1	Melt the butter in a pot over medium heat, add the flour and stir 1–2 minutes	2 min
2	Gradually add the milk, whisking constantly, and cook 5–8 minutes	6 min
3	Season with salt	1 min

How to Tell It's Done

until a smooth roux forms and starts to bubble
until the sauce is thick and coats the back of a spoon

Tips

Add the milk slowly, whisking constantly, so no lumps form. For lasagna, the common ratio is about 7 g flour per 100 ml milk (4 tablespoons flour to 2 cups): more flour gives a thick béchamel, for moussaka; less flour gives a soft béchamel, for a sauce.

More Ways

For lasagna béchamel, about 50 g butter and 3–4 heaping tablespoons flour for every 2 cups of milk, about 7 g flour per 100 ml: thick, yet still spreadable. For moussaka, add more flour.
Add the milk gradually in a thin stream while stirring, and if the sauce is too thick, thin it with a little cold milk.

The full recipe: Béchamel →

Recipes with Béchamel

Lasagna Bolognese

Classic Meat Lasagna

Classic Homemade Lasagna with Béchamel and Meat

Homemade Lasagna with Bolognese Sauce

Pastitsio — Greek Pasta Bake with Béchamel

Greek Moussaka with Milk and Parmesan Béchamel

Greek Moussaka - Eggplant with Meat and Béchamel

Homemade Mac and Cheese

American Mac and Cheese

Baked Macaroni and Cheese

Croque Madame – French Sandwich with Egg and Cheese