Recipe For Béchamel Sauce | White Sauce

Béchamel Sauce is most commonly known as a white sauce, which is a classic basic sauce. It is widely used, particularly for egg, vegetable and gratin dishes, and for filled scallop shells. It can be used as a basis for other sauces, made by adding different ingredients (Larousse Gastronomique)

Snoek Soufflé made with Béchamel Sauce
Snoek Soufflé
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Béchamel Sauce | White Sauce


  • 500 mls milk
  • 1 bay leaf
  • 1 thick slice of onion
  • 1 blade mace if you do not have any mace use nutmeg instead
  • 40 g butter
  • 40 g flour
  • freshly ground black pepper and salt to season
  • nutmeg


  • gently heat the milk with the bay leaf, onion and mace
  • remove from the heat just before it comes to a boil
  • cover and set aside to infuse for 30 minutes
  • strain the milk and discard the flavourings
  • melt the butter over a low heat
  • add the flour and stir briskly until it is smooth
  • you do not want the flour to change colour (this is known as a roux)
  • gradually stir in the milk
  • bring to the boil and beat to prevent lumps forming
  • season and add some nutmeg if desired
  • simmer for 5 minutes, stirring occasionally

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16 thoughts on “Recipe For Béchamel Sauce | White Sauce

  1. I could never remember the quantities of flour and butter when I first got married. Thank heavens I eventually mastered making a sauce; the packet ones are just so bleurgh 🙂

    1. I cannot stand the after taste of packet sauces! I always remembered it was the same amount flour to butter – just the amount of milk to use got me 🙂

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