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Béchamel Sauce

Béchamel sauce is a white sauce made by combinning hot flavoured or seasoned milk with a roux. The sauce is widely used, particularly for egg, vegetable and gratin dishes as lasagna, and for filled scallop shells. It can be used as a basis for othe sauces, made by adding different ingredients in it.
Prep Time5 mins
Active Time15 mins
Total Time20 mins
Course: Sauce
Cuisine: French
Yield: 6
Calories: 124kcal


  • saucepan
  • sieve
  • whisk


  • 500 ml whole milk
  • 40 grams butter
  • 40 grams flour
  • to taste salt
  • to taste white pepper
  • to taste nutmeg
  • 1 piece bay leaf
  • 1 slice onion about 1/4 of a small onion


  • Gently heat 500 ml ( 17 fl oz, 2 cups) of milk with 1­ bay leaf and 1 thick slice of onion. Remove from the heat just as the milk boils. Cover the pan and set aside for at least 30 minutes.
  • Strain the milk through a sieave and discard the flavourings.
  • Melt the butter over a low heat in a heavy based saucepan. Add the flour and stir briskly until the mixture is smooth, without it changing colour.
  • Gradually stir in the milk and bring to the boil, beating well to prevent any lumps forming. Season with salt and white pepper and add a little grated nutmeg. Simmer gently for 3-5 minutes, stirring from time to time.
  • If you want to keep the Béchamel sauce for a later use, you need to cover it whith some cling wrap to prevent a skin forming. Gently push the cling wrap so the surface of the sauce touches the plastic sheet. Cool the sauce to room temperature then I chill it overnight in the fridge. No skin forms. The Béchamel sauce may be refrigerated for 2 days.


Serving: 116g | Sodium: 84mg | Calcium: 94mg | Vitamin C: 1mg | Vitamin A: 302IU | Sugar: 4g | Fiber: 1g | Potassium: 117mg | Cholesterol: 23mg | Calories: 124kcal | Saturated Fat: 5g | Fat: 8g | Protein: 3g | Carbohydrates: 9g | Iron: 1mg