Common Questions
Is this the same as béchamel?
It is béchamel’s lighter, weeknight cousin. Classic béchamel is butter, flour, and milk. This version keeps that base but uses a slightly smaller butter amount and finishes with herbs, lemon, and optional Parmesan for a savory, brighter profile.
Why did my sauce taste floury?
Your roux likely did not cook long enough. After the butter melts, whisk in the flour and cook it for about 60 to 90 seconds until it smells a little nutty and looks like a smooth paste.
How do I fix lumps?
First, take the pan off the heat and whisk like you mean it. If lumps are stubborn, strain through a fine-mesh sieve or hit it briefly with an immersion blender.
Can I make it gluten-free?
Yes. Swap the all-purpose flour for a gluten-free 1:1 flour blend. Thickening can vary slightly, so simmer and adjust with a splash more milk if needed.
Can I use dried herbs instead of fresh?
Absolutely. Use about 1 teaspoon dried total (thyme, parsley, Italian seasoning) and add it while the sauce simmers so it has time to bloom. If you have fresh herbs, stir them in at the end for the best aroma.
What if it gets too thick?
Whisk in milk one tablespoon at a time over low heat until it is back to your ideal consistency.
How do I make it thicker for casseroles?
Easy: use 1 1/2 cups milk instead of 2 cups, or keep the 2 cups and simmer a few extra minutes. You want it thick enough to cling to a spoon and hold its own in a bake.
