Posted by: Zorymar | July 25, 2011

Bechamel Sauce

Version 1:
This is the more traditional preparation:

2 tablespoons butter
2 tablespoons flour
2 cups warm milk
Salt and pepper to taste
A pinch of nutmeg (optional)

Place the butter in a small pan on medium heat. Once melted, add the flour and whisk well to incorporate. Cook for a few minutes, stirring constantly, until the mix (which is quite thick) starts to bubble slightly. Add the warm milk slowly, stirring constantly with the whisk, until well incorporated. Add salt and pepper (and nutmeg if you want) and cook, stirring constantly (to avoid lumps or the sauce sticking to the bottom of the pan), until the sauce thickens to the desired consistency.

Version 2:
This is my grandma Panchita’s short-cut version of this sauce:

2 cups milk
2 tablespoons flour
2 tablespoons butter
A pinch of salt

Place all ingredients in a blender and mix well. Place mix in a pan on medium heat and cook, stirring constantly, until the sauce thickens. If it turns out too thick simply add a splash of milk and mix in the blender again.



  1. Would the Carbonara be the same but with bacon? I always confuse the two.

    Would you use this Bechamel for your pasticho?

    • Hi Melissa, actually the Carbonara is a completely different preparation, and yes, this Bechamel is what I use for the corn pasticcio and the lasagna too.

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