Béchamel sauce

Bechamel Sauce

Bechamel Sauce

Recipe by GeeDeeCourse: SaucesCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




Total time



One of five of the Mother sauces of French Cuisine.
A plain white sauce that is the base for many other sauces


  • 25 g Butter

  • 25 g Plain Flour

  • 300 ml Milk

  • 1 White Onion roughly chopped

  • Salt + Pepper

  • Bay Leaf

  • Peppercorns

  • Pinch of Nutmeg


  • Heat a thick bottomed pan over a medium heat
  • Add the milk, onion, bay leaf and peppercorns and gently simmer for approx 15 minutes.
  • In another thick bottomed pan add the butter and let it melt down.
  • Start to whisk in the flour until both butter and flour are totally combined. You now have a White Roux.
  • You are not looking for too much colour here to make a creamy white sauce, so if the milk is not quite ready remove the roux from the heat.
  • Once the milk has simmered for 15 minutes infusing all the flavours from the other ingredients, strain it into a separate vessel.
  • Return the pot with the roux in to the heat rewarming if necessary and start to add 100 ml of the milk whisking all the time to prevent any lumps.
  • Keep adding the milk at intervals until all the milk is combined with the roux.
  • You must keep whisking well to avoid any lumps
  • You should now have a nice smooth, lump-free white sauce.
  • Add the pinch of nutmeg, salt and pepper to taste and stirring the sauce over the heat to bring it back to a soft simmer.
  • Let the sauce simmer gently for about 20 minutes to cook out the flour but stirring frequently to avoid the sauce from catching on the bottom.
  • Quick tip: If you feel the sauce has caught on the bottom or you see small brown specs appear as you stir, strain the sauce into a fresh

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