Search

Bechamel sauce

(3 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Bechamel sauce recipe
Bechamel sauce recipe
  • Makes: 450ml

  • Prep time:

    plus time to infuse
  • Cooking time:

  • Total time:

    plus time to infuse
  • Skill level: Easy peasy

  • Costs: Cheap as chips

This Béchamel recipe is a classic French white sauce which is often used as the basis for many other sauces such as cheese or parsley. It’s made by the roux method where butter and flour are cooked together then blended with an onion and herb infused milk and gently simmered until smooth and thick. Don’t be tempted to skip the infusing stage – this is when the milk absorbs plenty of flavour. Add a small knob of butter to the finished sauce to give it an extra glossy finish and rich flavour.

Ingredients

  • 450ml milk
  • 1 small onion, peeled and studded with 4 cloves
  • 1 bay leaf
  • 5 black peppercorns
  • A few fresh parsley stalks
  • 40g butter
  • 40g plain flour
  • Salt and freshly ground black pepper

If you’re not going to use the sauce straight away, cover the surface closely with greaseproof paper to prevent a skin forming. The sauce will keep in the fridge for 24 hrs.

Method

  1. Pour the milk in a pan and add the studded onion, bay leaf, peppercorns and parsley stalks. Slowly bring the milk to simmering point then remove it from the heat. Cover the pan and set aside for 30 mins to allow the flavours to infuse.
  2. Strain the milk into a jug and set aside. Clean the pan and return to the heat. Add the butter and heat until melted then add the flour and cook over a gentle heat for 1-2 mins, stirring with a wooden spoon.
  3. Gradually add the milk, whisking all the time with a balloon whisk. Once all the milk has been added, simmer gently, for 5-10 mins, still whisking, until you have a smooth and thick sauce. Season to taste with salt and freshly ground black pepper.

Your rating

Average rating

  • 5
(3 ratings)

Your comments

comments powered by Disqus

FREE Newsletter