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5 from 3 votes
Italian Bechamel Sauce - White Sauce
Italian B├ęchamel Sauce (White Sauce)
Author: Kitchen Nostalgia
  • 50 g flour 6 Tbsp + 1 tsp
  • 50 g butter 3 1/2 Tbsp
  • 500 ml milk* 2 cups + 2 Tbsp
  • a pinch of ground nutmeg
  • salt white pepper
  1. Put 1 cup of milk to boil.
  2. Melt butter in a saucepan on a low heat. Add flour. Mix the flour and butter together to form a smooth paste. Cook for about a minute or until flour is bubbly. The flour should remain white - do not let it brown. Remove from the heat.
  3. Add remaining cold milk, whisking vigorously (or use handheld mixer), little by little until incorporated.
  4. When the mixture is smooth, add hot milk. Return saucepan to medium-low heat and continue cooking, stirring constantly, until sauce is thick and it does not taste like flour any more. Season with nutmeg, salt and white pepper. Do not use too much salt if you plan to put some cheese in the Italian white sauce later.

Recipe Notes

*For thinner sauce add up to 3/4 cup milk more.