Béchamel sauce is one of the mother sauces of French cuisine. In France, it is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive.  It is a smooth, white sauce made with flour, boiled milk, and butter. It is usually served with white meats, pasta, eggs, and vegetables. It forms the basis of many other sauces.



Butter   5 tablespoons
All-propose flour  4 tablespoons
Milk  960 ml
Salt and pepper
Freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color.

Always use cold milk, because if you add warm milk it will make limbs in the Béchamel. Add the cold milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil on a medium-low heat. Cook 10 minutes, stirring constantly, then remove from heat. There is a trick which shows when the Béchamel is done. Put a spoon into the sauce and pull it up, turn it at its bottom side and run your finger through. If a line remains on the spoon then the sauce is done, if not let it cook for another minute or so. Season with salt and nutmeg, and set aside until ready to use. 

You can use this sauce in:

1. Various lasagna recipes
2. By adding your favourite cheese to the sauce you will get a dish that you can use as a dipping base for all sorts of vegetables
3. You can mesh sauteed spinach into the sauce and serve it next to grilled meat.

… and a lot more. If you need an advice on the usage of Bechamel sauce, just turn to us! :)

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