Besciamella 1

Béchamel 1

Preparation info

  • Makes about

    1 litre

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is a fairly thin béchamel used, for example, in the lasagne*. When a thicker béchamel is required, use the amounts given for béchamel 2.


  • 1 litre (4 cups) milk
  • 100 g ( oz) butter
  • 80 g (3 oz) plain (all-purpose) flour
  • freshly grated nutmeg


    Heat the milk in a saucepan. In a separate wide saucepan, melt the butter, then add the flour. Stir with a wooden spoon and cook for a minute or two until it is lightly golden. Add a ladleful of the warm milk and stir energetically so that it does not form lumps. Continue adding the milk in ladlefuls and stirring all the time until all the milk has been incorporated. Season with salt and pepper, and a generous grating of nutmeg. Continue cooking and stirring on a low heat for another 10 minutes to thicken. It should be very smooth.

    Remove from the heat. If you are not using it immediately, give a good whisk before you do use it.