Besciamella (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.

  • Yield: 4 Cups
  • Prep Time: 5 min
  • Cook Time: 10 min


100g (7 tablespoons) salted butter
1L (4 1/4 cups) warm milk
Salt, to taste
Pinch of grated nutmeg


  1. In a saucepan over low heat, add the butter and stir until melted.
  2. Once it is completely melted, add your flour and whisk until it is well incorporated.
  3. Once the liquid is absorbed, slowly start to pour your milk in a little at a time, constantly whisking to avoid burning the besciamella.
  4. Continue to slowly pour in your milk until you achieve a thick consistency. The total process should take about 8-10 minutes.
  5. 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!

Products Used In The Recipe

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.