Бешамель для лазаньи с молоком

Basic bechamel sauce

Bechamel is the most popular and exquisite sauce. It has gained such wide popularity due to its versatility. It goes well with meat, fish, chicken, vegetables, and can be used as a dressing for salad. Today we are cooking basic bechamel sauce.
5 from 2 votes
Cook Time 4 minutes
Total Time 4 minutes
Course Sauce
Cuisine French
Servings 10 people
Calories 55 kcal


  • 1 tablespoon
  • 1 frying pan
  • 1 teaspoon
  • 1 spatula
  • 1 grater


  • 300 ml milk
  • 50 g butter
  • 1 tbsp vegetable oil
  • 1 tbsp flour
  • 1 pinch salt
  • 1 pinch pepper ground
  • ¼ tsp nutmeg ground


  • Prepare everything you need. You can use any fat content milk, but the higher the percentage, the more tender the bechamel sauce will be.
    Basic bechamel sauce
  • Place the butter and vegetable oil in a frying pan or skillet. Put on low heat and wait for the butter to melt. Add a full tablespoon of flour.
    50 g butter, 1 tbsp vegetable oil, 1 tbsp flour
    Butter, vegetable oil, flour
  • Immediately mix and cook until lightly caramelized. Do not overcook, otherwise the sauce will have an unpleasant taste.
    Frying flour mass
  • Pour the milk in 3 portions, stirring well after each portion.
    300 ml milk
  • Keep on low heat, stirring constantly to prevent the flour from sticking to the bottom and sides. Do not leave the stove unattended. The sauce thickens in a matter of seconds. If lumps form, they should be vigorously crushed with a spatula. Cook for 2-3 minutes. As a result, you should get a smooth, homogeneous, light sauce with the consistency of low-fat sour cream. If the mixture is too thick, adding milk will solve the problem, after which the contents of the pan should be brought to a boil again.
    Thickening of the sauce
  • Grate the nutmeg.
    ¼ tsp nutmeg
  • Add salt and pepper.
    1 pinch salt, 1 pinch pepper
    Salt, pepper
  • Mix. Be sure to taste and, if necessary, add what you feel is missing. Turn off the stove and leave the bechamel sauce for a couple of minutes to allow the spices to release their aroma.
    Sauce preparation
  • The bechamel sauce is ready. It is better to serve it immediately, as it thickens significantly as it cools.
    Basic bechamel sauce


Calories: 55kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 82mgPotassium: 48mgFiber: 0.03gSugar: 1gVitamin A: 174IUVitamin C: 0.001mgCalcium: 39mgIron: 0.02mg
Keyword homemade




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