Béchamel

A white sauce made from a roux (butter and flour) combined with milk. It's smooth and creamy. Often used in dishes like lasagna, gratins, and creamy pasta dishes. It serves as the base for sauces like Mornay and cheese sauce.

Prep time

10 min

Serves

up to 10

Cook time

30 min

THE FACTS
Chop and simmer

Able to dial up / down the taste

Cheap to create

Lasts up to 4 days in the fridge

Able to freeze

Base to build on

INGREDIENTS

150g butter

1/2 80g cup plain flour

2 1/2 cups 520g tempered milk

CHOOSE A BASE:

Looking to elevate your culinary game? Dive into the world of Béchamel sauce, the creamy, velvety staple of French cuisine! Let's explore the ingredients, and step-by-step process to master this essential sauce.From classic macaroni and cheese to decadent lasagna, Béchamel sauce adds a touch of elegance to any dish.Unlock the secrets to creating the perfect Béchamel sauce!

Bite Size Look

1 min

Real time tutorial

7 min

Start by melting your butter ensuring you are constantly stirring as your butter will burn.

Slowly start adding your flour 1 to 2 teaspoons at a time, constantly storing until each spoonful has fulling mixed in.

Slowly add your milk, the mixture will thicken quickly so be ready to add small pours of milk to thin the mixture out.

Once fully incorporated you can add your spices.

NOTE: you will have to turn off and on or take your pot off and return to the heat as this is a delicate sauce early on before you are half way incorporating the milk.

For a cheesy béchamel slowly introduce your cheese on a low heat great for nachos