Béchamel Sauce

bechamel sauce

The secret, as with any roux based sauce, is to use fat and flower in equal measure (by weight).

[ingredients title=”Ingredients”]

  • 40 g butter
  • 40 g flower
  • 500 ml milk
  • Something to add flavours to the milk


flavored milk

Ok “Something to add flavours to the milk” sounds a bit vague, but it should be! It depends where the sauce is going to be used. A bay leave, an onion and some freshly grated nutmeg will do wonders, but fell free to add whatever you want.

[directions title=”Directions”]

  1. First add the flavoring to the milk and bring gently to the boil.
  2. Then make a roux by gently melting the butter in saucepan.
  3. Once the the butter is melted add the flower all at once and combine mixing vigorously. Keep on the flame until the flower has blushed
  4. Now add the flavored milk a little at the time.
  5. If you want a thicker sauce add a bit less milk


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