Béchamel sauce
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Makes 750ml
A little effort
Total time: 30 mins
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Learn how to make the perfect Béchamel sauce from scratch with this easy-to-follow recipe. The ideal addition to your moussaka, lasagne or cauliflower cheese.
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Follow our recipe for homemade béchamel sauce, then check out our tomato pasta sauce, cheese sauce, classic pesto, white sauce, bolognese sauce and plenty more pasta sauce recipes.
Ingredients
Nutrition
- 600ml whole milk
- 1 bay leaf
- a handful of stalks (optional) parsley
- 6 peppercorns
- 50g butter
- 40g plain flour
- for seasoning (optional) white pepper
Nutrition: per serving
- kcal882
- fat63.5g
- saturates39.7g
- carbs57.3g
- fibre0.88g
- protein23.8g
- salt1.41g
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Method
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step 1
Put the milk in a saucepan with the bay leaf, parsley stalks (if using) and peppercorns and bring to a simmer. Strain into a jug and rinse the pan out.
Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don’t let the butter or flour brown at all.
Take the pan off the heat and add the milk in 3 stages. At each stage beat or whisk the milk into the flour until it is completely smooth. -
step 2
Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won’t thicken any more, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy.
Season with salt and white pepper (or black if you don’t mind the speckles). If you do have a few lumps, just strain the lot through a sieve.
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