This Italian béchamel sauce contains modified corn starch as a thickener and likely non-organic dairy. While it's free of seed oils and artificial additives, a homemade version using organic ingredients and traditional roux technique eliminates processed starches and provides superior nutrition and flavor.
Based on: Besciamella
· Makes approximately 32 servings (4 cups)
· Serving: 2 tablespoons (30ml)
Why This Recipe is Seed Oil Free
Commercial Besciamella from Italiamo often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Besciamella may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unsalted butter
60g (4 tablespoons) · Organic Valley Unsalted Butter
Forms the roux base and provides rich flavor and smooth texture
Organic all-purpose flour
60g (1/2 cup) · Bob's Red Mill Organic All-Purpose Flour
Thickens the sauce when combined with butter to form a roux
Organic whole milk
950ml (4 cups) · Horizon Organic Whole Milk
Primary liquid base that creates the creamy white sauce
Fine sea salt
3g (1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances flavor and balances the richness of dairy
Organic ground nutmeg
0.5g (1/8 teaspoon) · Simply Organic Nutmeg
Traditional seasoning that adds warm, aromatic depth to béchamel
Instructions
Step 1. In a heavy-bottomed saucepan over medium-low heat, melt 60g (4 tablespoons) organic butter completely. The butter should bubble gently but not brown - this takes about 2-3 minutes. Browning will alter the flavor and color of your béchamel.
Step 2. Add 60g (1/2 cup) organic flour to the melted butter and whisk continuously for 2-3 minutes to form a roux. The mixture will look like wet sand initially, then smooth out into a paste. Cook this roux until it smells nutty and no longer tastes raw - this eliminates the floury taste that would ruin your sauce.
Step 3. Slowly pour in the organic whole milk in three additions while whisking constantly. Add about 1/3 of the milk first (roughly 300ml), whisking vigorously until completely smooth before adding the next portion. This gradual addition prevents lumps from forming. The sauce will thicken as each addition incorporates.
Step 4. Continue cooking over medium-low heat, whisking frequently, for 8-10 minutes until the sauce coats the back of a spoon and has the consistency of heavy cream. The sauce is ready when you can draw a line through it with your finger on the spoon and it holds for 2-3 seconds before flowing back together.
Step 5. Remove from heat and season with 3g (1/2 teaspoon) fine sea salt and 0.5g (1/8 teaspoon) ground nutmeg. Taste and adjust seasoning as needed. For an ultra-smooth finish, strain through a fine-mesh sieve to remove any small lumps.
Step 6. Use immediately while hot, or press plastic wrap directly onto the surface to prevent a skin from forming if storing. To reheat, warm gently over low heat while whisking, adding a splash of milk if the sauce has thickened too much. Use 2 tablespoons per serving as a pasta sauce, lasagna layer, or base for gratins.
Storage
Refrigerate for up to 4 days with plastic wrap pressed directly against surface. Reheat gently with additional milk as needed. Freezes for up to 2 months but may require re-emulsifying when thawed.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.45
Savings58%
While the upfront ingredient cost is higher, bulk organic ingredients provide substantial savings long-term. The butter and flour alone make multiple batches, dramatically reducing per-serving costs with repeated use.