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Classic and Traditional
Italian Bechamel Sauce
A creamy sauce made of butter, flour, and milk, besciamella is a key ingredient in lasagna and can also be used in chowders and chicken pot pie filling to provide a creamy texture.
Time
15 min
Difficulty
easy
Serves
4 cups
INGREDIENTS
100g of Staarco flour
100g (7 tablespoons) salted butter
1L (4 1/4 cups) warm milk
Salt, to taste
Pinch of grated nutmeg
METHODS
In sauce pan add butter on low heat, melt it, add your flour and whisk until it is well incorporated.
Once the liquid is absorbed, slowly start to pour your milk in a little at a time, constantly whisking to avoid burning the besciamella.
Continue to slowly pour in your milk until you achieve a thick consistency. The total process should take about 8-10 minutes.
A great test to see if the besciamella is finished is to stick a spoon in the saucepan and draw a line down the middle using your finger. If it separates and holds, then your besciamella is ready to go!
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