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

Béchamel Sauce | White Sauce
 
Ingredients
  • 500mls milk
  • 1 bay leaf
  • 1 thick slice of onion
  • 1 blade mace if you do not have any mace, use nutmeg instead
  • 40g butter
  • 40g flour
  • freshly ground black pepper and salt to season
  • nutmeg
Method
  1. gently heat the milk with the bay leaf, onion and mace
  2. remove from the heat just before it comes to a boil
  3. cover and set aside to infuse for 30 minutes
  4. strain the milk and discard the flavourings
  5. melt the butter over a low heat
  6. add the flour and stir briskly until it is smooth
  7. you do not want the flour to change colour (this is known as a roux)
  8. gradually stir in the milk
  9. bring to the boil and beat to prevent lumps forming
  10. season and add some nutmeg if desired
  11. simmer for 5 minutes, stirring occasionally

Click on the links for conversions and notes.
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15 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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