Cole Cooks: Béchamel Sauce for Lasagna

Béchamel Sauce


Béchamel Sauce is a classic of French cooking.  It can be used for many different dishes.  This version I have developed is for use in our Lasagna Bolognese and Béchamel Sauce recipe.  This lasagna is designed to be fairly dry so this Béchamel Sauce uses less milk than other recipes.

Béchamel Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author David Cole


  • 5 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1 ½ teaspoons salt
  • ½ teaspoon nutmeg optional


  1. Using two saucepans heat the milk on medium in one pan and melt the butter in the other pan.
  2. When the butter melts add the flour. Cook, stirring constantly for 2 to 3 minutes until it turns a golden brown.
  3. Cook milk to just short of boiling, when a small ring of bubbles form.
  4. Add milk to butter/flour mixture 2 tablespoons at a time. Stir to incorporate milk and add salt.
  5. Increase heat and bring close to a boil, whisking constantly. Cook 5 to 6 minutes until sauce thickens. Add nutmeg.
Béchamel Sauce
Just be careful when doing butter and milk at the same time that you don’t let them burn
Béchamel Sauce
Flour and butter
Béchamel Sauce
A light golden for butter and flour. DON’T overcook.
Béchamel Sauce
Add 2 tablespoons milk at a time
Béchamel Sauce
Stir constantly
Béchamel Sauce
Keep stirring
Béchamel Sauce
Add nutmeg and it is ready


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