How to make bechamel without lumps

A delicious bechamel improve any recipe. You have to have the technique perfected and always get it to be perfect, but not everyone achieves prepare it without lumps.

Bechamel is used to make lasagna, cannelloni, stuffed mussels, musaka, Villaroy breasts or some classic croquettes and following a few simple tips we can make it like a true professional in the kitchen.


  • 500g milk

  • 40g butter

  • 40 g of flour

  • 1 clove

  • 1/2 onion

  • 1 bay leaf

  • Shall

  • Nutmeg

  • Pepper (white or black)

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  1. Pour the milk into a pot, with a bay leaf, the half onion and the cloves to flavor, and bring to a boil.

  2. When the milk boils, remove it from the heat and let it rest for about 10 minutes so the flavors blend well.

  3. In another casserole, add the butter over medium heat and wait for it to melt, stirring with a rod. Once melted add the flour and mix everything well until it is like a kind of dough. Keep mixing for about two or three minutes so that the flour cooks well.

  4. Remove from the heat and add the milk, passing it through a strainer, removing the bay leaf, onion and cloves.

  5. Mix everything and put it back on the fire, at medium temperature, non-stop stirring for three minutes.

  6. Add salt, nutmeg and pepper to taste.

  7. If we like thicker bechamel, we just have to let it cook for a few more minutes without stopping stirring.

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