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Ricotta Bechamel sauce
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Herby Ricotta Béchamel

A luxurious twist to an iconic sauce, pairs beautifully as a layer with a lasagna and/or a moussaka


  • 80g butter 
  • 1 shallot or onion, finely diced 
  • 75g flour 
  • 1 litre of milk 
  • 1 BĀQA by Camelēr Spice Co.
  • 500g ricotta 
  • Salt and black pepper


  1. Melt butter, add shallots, a pinch of salt and cook until softened.
  2. Add flour into the pan and stir for 2 minutes. 
  3. Gradually add milk, stirring continuously.  
  4. Once sauce bubbles, lower the heat and cook for 8 minutes, stirring constantly, the béchamel sauce will become smooth and thick. Remove from the heat, then add ricotta, BĀQA herb blend and stir until smooth.
  5. Season the sauce with salt and pepper to taste.