Learn how to make a creamy, silky bechamel sauce without butter. This version is rich in texture and perfect for classic comfort dishes when you’re out of butter.
Bechamel is one of the fundamental sauces in cooking. It serves as the base for many dishes—pasta bakes, pies, gratins and more—and knowing how to make it is a useful skill in any kitchen.
If you’ve ever reached for the butter only to find the container empty, don’t worry. You can make an excellent bechamel using olive oil instead of butter. The result is smooth, thick and full of flavour, and it’s straightforward to prepare.
If you enjoy hearty comfort food like lasagne or macaroni cheese, having a reliable white sauce recipe in your repertoire is essential. This olive-oil bechamel works beautifully in those dishes and many others.
More Ways To Use Bechamel Sauce
- Baked cauliflower cheese
- Macaroni cheese
- Cheesy leeks
- Lasagne
- Cannelloni
- Savoury soufflé
- Croque Madame
- Mix with vegetables, meats, herbs or spices for hearty pies and bakes
Olive oil is the simple substitute that most kitchens will already have. It produces a bechamel that’s just as creamy and versatile as the traditional butter-based version.
The Ratios For Making Bechamel Sauce (white sauce)
The classic ratio for bechamel is 1:1 fat to flour to make a roux, and then milk is added to achieve the desired consistency. In this recipe use 1 tablespoon olive oil and 1 heaped tablespoon flour to thicken about 2 cups (½ litre) of milk. Adjust the milk amount if you prefer a thicker or thinner sauce.
How To Make Bechamel Sauce Without Butter
Add the olive oil to a saucepan and warm it briefly, then add the flour.
Stir the flour into the oil with a whisk or wooden spoon to form a smooth paste. Cook for one minute—this helps remove any raw flour taste.
Pour in about 1/4 of the milk and whisk constantly to break up lumps. When the mixture begins to thicken, add more milk in roughly 1/4 cup increments, whisking between additions until all the milk is incorporated.
Continue to warm and stir until the sauce is thick enough to coat the back of a metal spoon. Remove from the heat and season with grated nutmeg, salt and pepper. If you want a cheese sauce, stir in grated cheese now.
Best cheeses for bechamel: Choose cheeses that melt smoothly, such as parmesan, gruyere, fontina or cheddar.
Recipes to Use White Sauce With That You Might Enjoy:
- Classic Beef Lasagne with Spinach Pasta
- Lentil Ragu Lasagne
- Tomato Pasta Bake – Pasta Al Forno
- Pesto Provolone Cannelloni Pasta
If you try this method, I’d love to hear how it turned out. Leave a comment or a rating if you cooked along.
Step By Step Photos Above
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How to make bechamel sauce without butter
By Emily
Ingredients
- 1 tbsp olive oil
- 1 heaped tbsp flour (all-purpose)
- 2 cups (500ml) full fat milk
- 1/2 tsp nutmeg, grated
- salt and pepper, to season
- Optional: 1 tbsp grated parmesan and/or 80g grated gruyere
Instructions
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Warm the olive oil in a saucepan for a few seconds, then add the flour.
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Stir with a whisk or wooden spoon to make a smooth paste and cook for one minute to remove any raw flour taste.
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Add about 1/4 of the milk and whisk constantly to prevent lumps. When the sauce thickens, gradually add the remaining milk in 1/4 increments, whisking between additions.
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Heat and stir until the sauce coats the back of a metal spoon. Remove from the heat, season with nutmeg, salt and pepper, and add cheese if desired.
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If adding cheese, return briefly to low heat and stir until melted. If the sauce becomes too thick, loosen with a splash of milk.
Notes
- Choose melting cheeses like parmesan, gruyere, fontina or cheddar for a smooth cheese sauce.
- Approximate calories: 400 without cheese, 700 with cheese (estimate only).
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless otherwise stated.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition values are automatically calculated and should be treated as approximations.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.