Simple and easy to make, and perfect with a variety of pasta dishes or just as a side sauce, this Giada De Laurentiis Bechamel Sauce recipe must be a staple in your kitchen. Made with unsalted butter, all-purpose flour, whole milk, fresh nutmeg, and grated fontina.

To make Giada’s Bechamel Sauce, start by melting butter in a saucepan, then whisk in flour until smooth. Gradually add milk, and simmer for about 10 minutes until thickened. Stir in nutmeg and fontina.

Try out this sauce with your next pasta meal or as an extra to your dishes. Let me know how it goes by leaving a comment below.

Can I use a different type of milk in the Bechamel Sauce?

Absolutely, you can switch up the whole milk for skim, 2%, or even a non-dairy alternative like almond or oat milk. Just keep in mind that the fat content in whole milk contributes to the richness and creaminess of the sauce.

Giada De Laurentiis Bechamel Sauce Ingredients

• 1 stick of unsalted butter (4 ounces)
• 1/2 cup plus 2 tablespoons of all-purpose flour
• 1 quart of whole milk, at room temperature
• A pinch of fresh nutmeg
• Sea salt, to taste
• White pepper, to taste
• 1 cup of grated fontina cheese
• 1/2 pound of thinly sliced prosciutto, julienned

How To Make Giada De Laurentiis Bechamel Sauce

1. Melt the Butter: In a 2-quart saucepan, melt the stick of unsalted butter over medium heat.
2. Make the Roux: Add the all-purpose flour to the melted butter. Whisk continuously until the mixture is smooth, which should take about 2 minutes.
3. Add the Milk: Gradually pour in the whole milk while whisking. Keep stirring until the sauce becomes smooth and creamy.
4. Simmer the Sauce: Allow the sauce to simmer until it thickens enough to coat the back of a spoon, about 10 minutes.
5. Season the Sauce: Remove the saucepan from the heat. Stir in a pinch of fresh nutmeg and half of the grated fontina cheese.
6. Add Prosciutto: Mix in the julienned prosciutto into the sauce. Season with sea salt and white pepper to your liking.
7. Combine and Set Aside: Give everything a good stir to make sure all ingredients are well combined. Set the sauce aside until ready to use with pasta or your dish of choice.

How important is it to use room-temperature milk for the Bechamel?

It’s crucial! Cold milk can shock the roux and cause your sauce to lump. Always use room-temperature milk to ensure a smooth, creamy texture. Trust me, it makes a difference!

Recipe Tips

• Cheese Varieties: Don’t stick to just fontina; feel free to experiment with other cheeses like Gruyère or sharp cheddar for a different twist on the classic flavor.
• Smooth Consistency: To avoid lumps in your sauce, always sift your flour before adding it to the melted butter, and whisk vigorously until the mixture is perfectly smooth.
• Season Smart: Taste your sauce as you cook, but remember that flavors like nutmeg can be overpowering, so start with a small pinch and adjust according to your taste.

Recipe Variations

• Vegan Version: Swap out the dairy for unsweetened almond milk and use vegan butter and cheese substitutes to create a plant-based version of this classic sauce.
• Gluten-Free Adaptation: For a gluten-free Bechamel, replace traditional flour with an equal amount of gluten-free all-purpose flour or cornstarch to thicken the sauce without the gluten.
• Spicy Sauce: If you’re a fan of heat, add a teaspoon of crushed red pepper flakes or a splash of hot sauce to give your Bechamel a spicy twist that really pops.

What To Serve With Bechamel Sauce

Serve your Bechamel Sauce with roasted asparagus spears, grilled polenta cakes, caramelized onion tartlets, crispy sage potatoes, and charred Brussels sprouts.

You can also pair it with sweet potato gnocchi and garlic sautéed spinach for a delightful twist.

How To Store Bechamel Sauce

In The Fridge:

Pour the leftover Bechamel Sauce into a glass container or a jar with a tight lid. Make sure the sauce is completely cool before storing it in the refrigerator. This sauce can be kept fresh for up to 3 days when stored properly.

In The Freezer:

Bechamel Sauce does not freeze well due to its high dairy content, which can cause separation and a grainy texture when thawed. It’s best to use it fresh or store it in the fridge.

How To Reheat Bechamel Sauce

Reheat your leftover Bechamel Sauce by gently warming it on the stovetop over low heat. Stir continuously to prevent the sauce from sticking and to maintain a smooth consistency, or use a double boiler for even gentler reheating, ensuring the sauce doesn’t scorch or separate.

Check out More Giada Recipes:

• Giada De Laurentiis Chimichurri Sauce
• Giada De Laurentiis Cauliflower Alfredo
• Giada De Laurentiis Caprese Frittata