Béchamel without butter: here is the recipe with extra virgin olive oil


Béchamel without butter: here is the recipe with extra virgin olive oil

Olio Farchioni
5 from 1 vote
A light and tasty dish, the healthy variation of classic béchamel!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Sauces
Cuisine Italian
Servings 4 People
Calories 100 kcal


  • 500 ml Milk
  • 50 g Flour
  • 2 tbsp Extra virgin olive oil
  • qb Grated nutmeg
  • qb Salt


  • In a saucepan, heat the milk until it begins to come to a boil.
  • In another pot, put the EVO oil and flour, and stir well to prevent lumps from forming.
  • Add the hot milk a little at a time, continuing to stir with a whisk.
  • Bring the mixture to a boil and let it cook for about 5 minutes, stirring constantly.
  • Add salt and nutmeg to taste, and mix well.
  • Let the béchamel rest for a few minutes before using it.

Béchamel is one of the most versatile and widely used sauces in Italian cuisine, perfect for enriching lasagna, cannelloni and many other dishes. The traditional version of this sauce is prepared with butter, but today we will prepare béchamel without butter, using extra virgin olive oil as a substitute: the result is a light and tasty sauce, perfect for those who want a healthier version of the classic béchamel.

Béchamel without butter: preparation tips

The recipe for béchamel sauce without butter is quick and easy, and you only need to follow a few small steps for a perfect result:

  • Use a good quality oil: extra virgin olive oil is the best alternative to butter for a rich and tasty béchamel sauce.

  • Mix the flour well: make sure to mix the flour well with the oil to avoid lumps.

  • Don’t boil the milk: heat the milk until it comes close to boiling, but don’t let it boil or it may form lumps in the béchamel.

  • Add milk gradually: when adding milk, do so a little at a time, stirring constantly to avoid lumps.

  • Use a whisk: a whisk is the best tool for stirring the béchamel to get a smooth, even consistency.

  • Don’t stop stirring: constantly stir the béchamel as it cooks to prevent it from sticking to the bottom of the pan and to achieve a smooth, creamy consistency.

Once the béchamel sauce is ready (it will take 5 to 10 minutes depending on how thick you want it), let it rest for a few minutes before using it so that it reaches the right consistency.

Béchamel sauce and extra virgin olive oil: a perfect combination

Béchamel with extra virgin olive oil is a lighter and healthier variant than the traditional version that uses butter. Olive oil, unlike butter, is rich in monounsaturated fatty acids, particularly oleic acid, known for its benefits on cardiovascular health. In addition, EVO oil is a source of antioxidants, which help protect the body from oxidative stress and cellular aging.

Opting for extra virgin olive oil in the preparation of béchamel sauce also means choosing a more digestible and lighter product. Butter, in fact, can be heavy on the stomach and difficult to assimilate for those with lactose intolerance. EVO oil, on the contrary, is lactose-free and therefore also suitable for those who follow a vegan diet or have problems with intolerance to this sugar. The oil is also able to enhance the flavors of the other ingredients without covering them, giving the béchamel an aromatic note that goes well with many recipes.

For our béchamel without butter, we used Farchioni Delicato Fruttato Leggero Extra Virgin Olive Oil, which is suitable for any preparation by virtue of its harmonious and pleasant taste, which goes well with the béchamel ingredients.

Now that you know all the secrets of this recipe, we just have to wish you bon appetit!

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