What can I use instead of a bechamel sauce?


In this short article, we will provide an answer to the question “what can I use instead of a bechamel sauce?” and recipes to make an alternative sauce.

What can I use instead of a bechamel sauce?


You can follow the given recipe to reach out to a bechamel sauce alternative.


  • 2 cups unsalted butter (optional) 3 1/2 cups of all-purpose flour


  • 2 quarts of milk


  • It is OK to add a pinch of salted butter, but the overall salt level of the meal must be regulated.


Depending on the recipe, the amount of milk required varies considerably. 12 cups milk for a richer béchamel, or 2 1/2 to 3 cups milk for thinner white sauces Another element to consider is the amount of milk fat present. The more fat there is in the sauce, the richer it is.

How to prepare it?


  1. Reheat your milk in the microwave or on low heat until it is just warm. While the milk is cooking, melt the butter in a medium-sized saucepan over medium heat. Make certain that the butter does not get brown.


  1. Over medium heat, cook the flour and butter until they are light and fluffy, 4 to 7 minutes. The roux is produced as a consequence of this. Please keep in mind that you are creating a white sauce, not a dark, nutty Cajun roux. A golden or blond roux is produced by slightly heating flour until it becomes golden or blond.


  1. Begin with a few tablespoons of milk to get the ball rolling. Wet the roux just a little bit. Stir for another minute or two, then whisk in the rest of the milk until well combined. Continue whisking to prevent clumps from forming – no lumpy sauce here!


  1. As long as you follow these guidelines, you should have a smooth and creamy base for a range of dishes. To prepare spaghetti sauce, combine the cheese, salt, and pepper to taste in a large mixing bowl.


Substitute for Bechamel Sauce


White Sauce




  • Bolognaise sauce (also known as Bolognese sauce) (1 jar)


  • 400 milliliters of milk


  • 14 tsp ground nutmeg


  • 12 teaspoons ground black pepper


  • 12 teaspoons of salt


  • 3 tablespoons of cornmeal


  • 9 lasagna sheets or 2 medium aubergines are substitutes.


  • 1 mozzarella ball 




Prepare or reheat the bolognaise sauce according to package directions.


Keep the bolognaise sauce warm over low heat, stirring occasionally, until it is ready to serve.


Recipe for White Sauce


Make a medium-sized pot full of milk and nutmeg and set it aside. Preheat the oven to a low setting. In a separate dish, combine the maize flour and water and stir into the milk mixture. Pour in enough milk to make a creamy sauce.


Assembling the lasagna


Preheat the oven to 190 degrees Celsius (375F).


In a large rectangular baking dish, pour one-third of the bolognese sauce on top of the meat. 3 lasagna sheets or slices of aubergine (optional). In a separate bowl, combine the remaining white sauce and the remaining lasagne sheets/aubergine.


The mozzarella should be drained and chopped into pieces before being distributed equally over the white sauce.


Preheat the oven to 350°F and bake for 30-40 minutes, or until the pasta and eggplant are soft.




336 calories (17 percent) | 64 grams of carbohydrates (21 percent), 33 grams of protein (66 percent) | 33 grams of fat (51 percent), 11 grams of saturated fat (55 percent) | 90 milligrams of cholesterol (30 percent) | 450 milligrams of sodium (19 percent) | 650 milligrams of potassium (19 percent) | 2 grams of fiber (8 percent) | 8 grams of sugar (9 percent ) Ferrous Sulfate: | 405 IU vitamin A (8% of the total) | 2.3mg vitamin C (3% of the total) | 187mg calcium (19% of the total) | Ferrous Sulfate: (19 percent )

Solutions For The Increased Calories

Place the milk in a small saucepan and bring it to a simmer with a tiny knob of butter before whisking in the flour. In a small container, combine the flour with the cool milk or water. Pour heated milk into a mixing bowl and stir until smooth. Stir the sauce until it has reached the required consistency. Season with salt and pepper to taste.


Everything has been completed! You should now have a low-fat white sauce on your hands!


Is it possible to create bechamel sauce without using milk?


Yes, you can. A bechamel must be made using milk to be effective. But it does not come out to be very good. Aside from the lack of flavor, the texture seems a little strange. The texture that is gummy or gluey. 


You may want to experiment with flavoring your water with herbs and spices, as well as some additional fat, such as coconut oil, to make it more pleasant. It will not be as good as a bechamel sauce.


In this short article, we provided an answer to the question “what can I use instead of a bechamel sauce?” and recipes to make an alternative sauce.








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