If I had to think of flavors that remind me of my childhood, one of them would definitely be bechamel sauce. I don’t know what is bechamel sauce if not the ultimate comfort food ingredient, transforming everyday dishes into something special.
There was a time when my aunt used it at almost every Sunday lunch. Vincisgrassi, crespelle, lasagna… all of these meals were enhanced by its sweet cheesy flavor. We kids loved it so much that we would eat it by the spoonful as soon as we found an unattended bowl.
Also known as white sauce, bechamel can make the difference between success and a total failure in every recipe that features it – especially if you’re a dairy enthusiast. It’s not difficult to make, and yet I’ve never found a good one on store shelves.
So, a while ago I shared an easy béchamel sauce recipe, and today I’m adding to it a full guide on this wonderful dairy product. What it is, who invented it, how does it taste like… and of course, the best recipes with bechamel sauce. Let’s get started.
What is Bechamel Sauce?
Bechamel is a creamy white sauce made with milk and white roux (a mix made of butter and all-purpose flour). It’s very easy to make and doesn’t require much time or money. In my area, buying it at the store usually costs more than making it at home.
It’s also one of the 5 so-called “mother sauces,” which are one of the building blocks of classic French cuisine. These sauces are béchamel, velouté, espagnole, hollandaise, and tomato sauce. What makes them so special is that they can be used to make all the other existing sauces. They are all made with roux mixed with different gravies or animal products (in this case: hot milk) and have endless possible applications.
This, however, is a subject for another article, so let’s just see what else makes béchamel so special.
Adjusting Béchamel Sauce Consistency
When making béchamel sauce, its consistency can be tailored to fit your dish. Here’s a quick guide:
- Thin Consistency: Perfect for soups and lighter casseroles. Simply use less roux and more milk.
- Medium Consistency: Ideal for dishes like lasagna or baked cannelloni.
- Thick Consistency: Great for gratins or as a pastry filling. Let the sauce cook longer to achieve this texture.
The Signature Taste of Bechamel
The roux acts as a thickening agent, giving béchamel sauce its characteristic thick and smooth consistency.
The salt, along with the occasional addition of nutmeg and black pepper, can add a subtle, spicy note to the flavor. When mixed with tomato preserve, béchamel becomes the perfect dressing for any kind of pasta.
Bechamel Sauce vs. Alfredo Sauce
While they may seem similar, Bechamel and Alfredo sauces are distinct. Bechamel is made with milk and a roux of butter and flour, while Alfredo sauce uses heavy cream, grated Parmesan cheese, garlic, and sometimes pasta cooking water. Each offers a unique flavor profile and serves different culinary purposes.
Who Invented Bechamel Sauce?
There are four main theories about who invented béchamel sauce. Three of them assert that this basic white sauce originated in France, while another one suggests that it may derive from an Italian ancient sauce.
For a long time, bechamel was considered to have French origins. After all, it has a French name and is very common in French cuisine. According to some, its name may derive from that of marquis Louis de Bechamel, who started to propose it in his recipes in the 17th century.
Nowadays, however, many chefs agree that bechamel probably originated much earlier in Tuscany and was imported to France by Caterina de Medici in 1533. Some even think that its name may come from some beauty masks made with flour and water, which were used by women in Florence.
Whatever the true story is, béchamel sauce is very common in both French and Italian culinary traditions. With its rich history and versatility, béchamel sauce has become a cornerstone of countless beloved recipes. So now, let’s explore some creative and delicious ways to incorporate this classic sauce into your cooking.”
Recipes Using Bechamel Sauce
What is bechamel sauce used for?
Béchamel sauce, with its creamy texture and rich flavor, is a versatile ingredient in many global cuisines. It’s commonly featured in French classics like croque madame, croque monsieur, and Mornay sauce (just add Gruyere cheese). It’s also a key player in dishes like Greek moussaka, mac and cheese, fish pie, and creamed spinach. Essentially, you can incorporate béchamel into any recipe requiring a luscious cheese sauce.
And What About Italian Cuisine?
In Italian cooking, béchamel is a cornerstone of many beloved dishes. Here are some of my favorite recipes that highlight its versatility and deliciousness.
Appetizers
Bechamel sauce makes a fantastic dipping sauce for a variety of appetizers.
- Meaty Bites: Use it with buffalo chicken wings, mini meatballs, or Velveeta sausage dips.
- Cheesy Pairings: Pair it with mozzarella sticks or potato bites for a creamy twist.
- Veggie Snacks: Serve it alongside roasted vegetables like cauliflower florets or zucchini fries.
Pasta courses
If you know me, you know that baked pasta is my favorite comfort food. EVER.
And guess what: béchamel sauce goes particularly well with them.
So, it should not come as a surprise that most of my favorite pasta recipes using bechamel sauce are cooked in a baking dish. But don’t worry: if you are not an oven person, you can also use it as a simple pasta sauce. Here are some things you might try.
Lasagna
It may come as a surprise, but in many parts of Italy, classic lasagna is actually made using bechamel sauce instead of ricotta and other cheeses. This makes it a little creamier and gives it a nuttier flavor.
You can try this method with any lasagna recipe. Just pick your favorite one, mix the bechamel with the tomato sauce, and spread it evenly over each layer of lasagna noodles.
Don’t know where to start? Try it on a vegetable lasagna: bechamel blends perfectly with veggies! Alternatively, you could make some vincisgrassi, which are similar to lasagna, but made with chicken ragout and more pasta layers.
Timballo di pasta
Similar to the more international macaroni pie, timballo is a dish made by baking rice or pasta with meat sauces and dairies.
There are many regional variations. If you want to try a simple one, here’s my advice.
Take a tubular pasta shape (like ziti, rigatoni, or penne pasta), and cook it on medium heat until it is al dente. In the meantime, take a casserole dish and drop some olive oil on its bottom. When the pasta is ready, toss it in the casserole with some bechamel and bolognese sauce. Sprinkle the surface with some parmesan cheese, then bake at 356°F until the parmesan melts.
It’s an easy and delicious recipe. And if you don’t have time to make the bolognese from scratch, we can ship some to your house!
Cannelloni al forno
A few days ago, I shared a recipe for cannelloni al forno.
It was made with a ricotta filling and meat sauce, but if you want to take it to the next level, do like I showed you for lasagna. Mix the meat sauce with some bechamel, then spread everything over the pasta layer and top with some grated parmesan.
Tagliatelle with Mushrooms and Italian Sausage
Start by bringing some salted water to boil in a pot.
In the meantime, take a couple of Italian sausages, shred them to pieces, and stir fry them over low heat in a saucepan with some olive oil and a couple of grated garlic cloves. When they start to brown, add half a glass of white wine and let it evaporate. Then, add your some round-cut Champignons or porcini mushrooms, and keep cooking for about ten minutes.
When the water boils, add the tagliatelle and cook them for the amount of time written on their box. After that, drain them and toss them in the saucepan with the mushrooms and sausage. Add the bechamel sauce, and mix everything well.
Side dishes
Any vegetable that could go into a parmigiana is a natural friend of bechamel sauce.
So, you can try it instead of provolone cheese on our eggplant parmigiana recipe. You can also use it with our marinara sauce to bake some zucchini.
Also, many recipes for gratinated vegetables call for bechamel sauce. Try it with Brussels sprouts, fennels and leeks.
Creative Uses Beyond Pasta
Béchamel sauce isn’t just for lasagna or baked cannelloni. Here are a few unique ways to incorporate it into your cooking:
- Savory Crepes: Spread béchamel over crepes and fill them with ham and cheese for an elegant breakfast or brunch dish.
- Quiche Filling: Mix béchamel with sautéed vegetables and pour into a pastry shell for a creamy, custard-like texture.
- Sandwich Spread: Use béchamel as a creamy spread on panini or croque monsieur.
- Stuffed Vegetables: Hollow out bell peppers or zucchinis, stuff with béchamel and breadcrumbs, and bake.
More Bechamel-Inspired Ideas
- Croquettes: Use béchamel to bind ham or chicken croquettes before frying.
- Pizza Base: Spread béchamel sauce as a base for gourmet white pizza. Top with prosciutto and arugula.
- Béchamel Soup: Add it to your favorite creamy soups like potato-leek or corn chowder for extra richness.
Béchamel in World Cuisines
Did you know béchamel sauce has a global presence beyond Italian and French dishes? While it’s a key ingredient in classic Italian recipes like lasagna and vincisgrassi, it also shines in international cuisines:
- Greek Moussaka: This layered eggplant and meat dish wouldn’t be complete without a creamy béchamel topping.
- British Fish Pie: A comforting casserole of seafood and mashed potatoes, finished with béchamel sauce.
- Middle Eastern Sambousek: These fried pastry pockets can feature béchamel as a creamy, savory filling.
- Mexican Enchiladas Suizas: A twist on traditional enchiladas, made with a creamy white béchamel-based sauce instead of red salsa.
What to do with leftover bechamel sauce?
To be fair, I don’t know much about what to do with leftover bechamel, because I rarely find myself having to store it
When I make too much of it, I put the rest on a little bowl so that my guests can use it as a dipping sauce for appetizers, or add some more to their plates. However, you can put it in a small container, seal the top with plastic film, and keep it in the fridge for 2 – 3 days.
Here are some creative ways to use leftover bechamel sauce:
- Make a Quick Gratin: Pour the sauce over cooked vegetables like broccoli, cauliflower, or potatoes, sprinkle with cheese, and bake until golden and bubbly.
- Transform into a Dip: Mix the bechamel with grated cheese and spices to create a warm dip for crackers, breadsticks, or veggies.
- Create Creamy Soups: Add it to your favorite soup, like potato or mushroom, to make it creamier and richer.
- Upgrade Toast: Spread it over toasted bread, top with ham or turkey, and broil for a quick and cheesy snack.
- Pasta Bake: Toss it with cooked pasta and any leftover meat or veggies, sprinkle with breadcrumbs, and bake for a comforting meal.
I know that some people also recommend freezing in an airtight container. This way, you can store it for up to 2 months. However, I never needed to store it for so much time, and I recommend to always eat it fresh. I know I say this a lot but… after all, it’s such a simple recipe!
Troubleshooting Common Mistakes
Even experienced cooks can face challenges with béchamel sauce. Here are some quick fixes for common issues:
- Lumpy Sauce: Whisk vigorously or blend the sauce to smooth it out. To prevent lumps, always add milk gradually while whisking.
- Burnt Roux: Unfortunately, there’s no saving a burnt roux. Start fresh with new butter and flour.
- Too Thick: Add a splash of warm milk to thin it out gradually.
- Too Thin: Return the sauce to the stove and simmer it longer while stirring.
How to Customize Béchamel for Any Diet
One of the best things about béchamel sauce is how easy it is to adapt for different dietary needs. Whether you’re vegan, gluten-free, or watching your calorie intake, there’s a variation for you:
- Vegan Béchamel: Replace dairy milk with almond or oat milk and use vegan butter instead of regular butter.
- Gluten-Free Béchamel: Swap all-purpose flour for cornstarch or gluten-free flour blends.
- Low-Fat Option: Use skim milk or a mix of milk and vegetable broth for a lighter version.
Béchamel Sauce in Modern Fusion Cuisine
Who says béchamel sauce has to stay in its traditional lane? This creamy, versatile sauce has made its way into contemporary global cooking, proving that it’s much more than a staple of classic French and Italian cuisine. If you’re curious about what is béchamel sauce and how far its flavors can go, here are some modern fusion ideas to inspire your next kitchen adventure:
- Asian Fusion: Turn béchamel into a silky base for ramen-inspired casseroles or use it as a creamy addition to mild curry dishes. Its velvety texture balances the spices beautifully.
- Mexican Dishes: Add a twist to enchiladas by replacing or blending traditional sauces with béchamel. You can also layer it in quesadillas for a decadent, creamy filling.
- American Comfort Food: Reinvent classics like pot pie or chicken and waffles by swapping traditional cream sauces for béchamel. Its rich flavor and smooth consistency elevate any dish.
Pairing Béchamel Sauce with Drinks
What’s a great meal without the perfect drink to complement it? Béchamel-based dishes pair wonderfully with a variety of beverages, whether you’re planning a dinner party or just enjoying a quiet meal at home. Here’s how to elevate your dining experience with the right drink pairings:
- White Wine: A crisp, dry white wine like Sauvignon Blanc or Chardonnay enhances dishes like lasagna and baked cannelloni. The acidity cuts through the richness of the béchamel, creating a balanced flavor profile.
- Sparkling Water or Mocktails: For non-alcoholic options, pair béchamel dishes with sparkling water or citrus-based mocktails. Their light, refreshing qualities cleanse the palate between bites.
- Tea or Coffee: If you’re enjoying béchamel-based breakfast dishes, like savory crepes or croque madame, light tea blends or mild coffee work beautifully to complement the creamy flavors.
Quick FAQs About What is Bechamel Sauce
What is béchamel sauce made of?
Béchamel is made with milk, butter, and flour cooked together to create a creamy white sauce.
Is béchamel sauce like Alfredo sauce?
No, Alfredo sauce uses heavy cream, parmesan, and garlic, while béchamel is a milk-based sauce thickened with roux.
What does béchamel sauce taste like?
Béchamel has a smooth, creamy, and slightly nutty flavor. It can be lightly seasoned with salt, nutmeg, or pepper.
Why is it called béchamel?
The sauce is named after Louis de Béchamel, a 17th-century French marquis, though its origins may trace back to Tuscany.
How can I use leftover béchamel sauce?
Use it as a dip, drizzle it over vegetables, or incorporate it into casseroles and gratins. It can also be frozen for up to two months.
Can béchamel sauce be made ahead of time?
Yes! Store it in an airtight container in the fridge for 2–3 days or freeze it for longer storage.
Can you freeze béchamel sauce?
Yes, freeze béchamel in an airtight container for up to 2 months. Thaw in the fridge and reheat gently.
What dishes are made with béchamel sauce?
Classic dishes include lasagna, croque monsieur, moussaka, and various gratins. It’s also used in mac and cheese or pasta bakes.
What is the purpose of béchamel sauce?
It’s a base for many dishes and other sauces, adding creaminess and depth of flavor to recipes.
How do you prevent lumps in béchamel sauce?
Whisk continuously while adding milk gradually to the roux. Ensure the milk is warm for a smoother texture.
Is béchamel sauce healthy?
While it’s calorie-dense due to milk and butter, béchamel can be lightened with low-fat milk or plant-based alternatives.
Take Your Recipes to the Next Level with Bechamel Sauce
Now that you know everything worth knowing about what is bechamel sauce, it’s time to bring this versatile and creamy delight to your kitchen. From enhancing your favorite pasta dishes to transforming leftover sauce into creative meals, bechamel is the ultimate culinary secret weapon.
Which recipe will you try next? Share your ideas or let me know your favorite ways to use this classic sauce in the comments below. And don’t forget to explore more of our recipes to keep your cooking inspiration alive! Buon appetito!
