Yes, you can make béchamel without butter and you only need two ingredients!

Béchamel is one of the essential sauces in cooking, an absolute delight that transforms baked pasta gratins or lasagna into tasty dishes. But let’s be honest, light, it’s not really! However, it is possible to lighten it by reducing the fat content of its base.

The traditional béchamel recipe begins with the preparation of a white roux, by cooking flour with a fat, usually butter. But if you no longer have any in your fridge, you are looking to make a lighter version or if you are looking to simplify the preparation, you can make an alternative version using only the other two basic ingredients: flour and milk.

Count around 10 g of wheat flour for 150 to 200 g of milk, preferably whole, since no other fat will be added. If you have a thick-bottomed saucepan, it is ideal to prevent the sauce from sticking; heat everything over medium-low heat. Start by mixing the sifted flour with a little cold milk in the saucepan, whisking to dissolve it well, then turn on the heat.

Gradually add the rest of the milk while continuing to whisk to prevent the sauce from sticking to the bottom. Little by little, the béchamel will thicken. Adjust the texture to taste, adding more milk if necessary.

You can then flavor the sauce with a little salt, pepper, nutmeg, or even add a touch of cheese, Dijon mustard, chopped shallot, mushrooms, spicy sauce or fresh herbs. For a gluten-free version, use cornstarch, rice or buckwheat flour, although this will result in a slightly darker color. Once your béchamel is ready, adjust its thickness according to how you will use it: lasagna, cauliflower gratin or croque-monsieur gratin, anything is possible!