Preparation info
  • Yields about

    2 ½ cups

    • Difficulty


    • Ready in

      20 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

An essential element in lasagna and many other baked pastas, béchamel is quite easy to make, it just needs a little patience.


  • 2 cups whole milk
  • 4 tablespoons butter
  • 4 tablespoon


  1. Heat the milk in a small saucepan until it steam is released when the milk is stirred, just before it boils.
  2. Put the butter in a 2-quart saucepan and place over medium low heat. When the butter has melted, add the flour mixing it in with a wire whisk until you obtain a