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How To Make Bechamel Sauce

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How To Make Bechamel Sauce
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Béchamel Sauce Recipe. This creamy white sauce can be served as it is as a dressing for meats or fish or with added ingredients to create a cheese, parsley or herb sauce. Taste our Béchamel Sauce recipe. Enlarge Béchamel Sauce Recipe. This creamy white sauce can be served as it is as a dressing for meats or fish or with added ingredients to create a cheese, parsley or herb sauce. Taste our Béchamel Sauce recipe.
Serves:
4
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Total Time:
25 minutes

Step 1: Prepare the onion clouté

  • 25 g butter
  • 25 g flour
  • 300 ml milk
  • 1 quarter of an onion (peeled)
  • 2 bay leaves
  • 4 cloves
  • A pinch of nutmeg
  • Salt and pepper
  • 1 medium saucepan
  • 1 small saucepan for infusing the milk
  • 1 sieve or chinois
  • 1 bowl for the finished sauce
  • 1 wooden spoon
  • 1 whisk

Step 2: Make the roux

To make the sauce, melt the butter in a pan and add the flour. Stir with a wooden spoon over a low heat for 1-2 minutes to create a blond roux.

Step 3: Add the milk

Remove the pan from the heat. Gradually add the hot milk beating constantly to blend it with the roux.

Step 4: Simmer and stir

Bring to the boil, stirring all the time. If you stop stirring or leave the sauce on the heat unattended it will stick to the bottom of the pan and burn. Lower the heat and simmer until the sauce reaches the desired thickness.

Step 5: Season the sauce

Season the sauce with a pinch of nutmeg, salt and a couple of turns of pepper.

Strain the sauce through the sieve into a bowl.

To stop a skin forming on the sauce, cover with cling film or buttered greaseproof paper, or rub the surface with a knob of butter

Step 6: Add various flavourings

Once you have the basic sauce made you can add other flavourings for example;

Cheese sauces (for cauliflower or broccoli) add 25g grated cheddar cheese, 1 tbsp mustard and a few drops of Worcestershire sauce.

Parsley sauce (for ham) add a good bunch of chopped parsley and 1tbsp of dry sherry.
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Tips & Comments
  1. noodle21000

    ill be making this very nice recipe tomorrow at collage i hope it all goes well

  2. engarde

    of course theres many ways to skin a.... mango, but i use the 5/5/5 rule with this. 50g flour, 50g butter, 500ml milk. srsly, never fails. one thing to always do, stud your onion with many cloves and heat the milk to steaming hot. Adding cold milk to tan coloured butter/flour mix means 10 minutes of stirring. Hot milk means almost instant thick. Try it. Embrace the challenge... heheh.

  3. Timmm

    Adding some fresh lemon juice with the seasoning at the end works great as well. The onion and cloves are a nice idea but aren't that vital in my opinion.

  5. YourLittlePony

    Hey this sauce is pretty good although I added a bit more milk as it seemed a bit thick. This recipe doesn't make enough for a lasagne, so double or even triple the quantities if that's what you're making. Thumbs up!

  6. jd85406

    The video does not show the change from a doughy to a sandy texture that happens when the roux is cooked. And if you have to put the sauce through a sieve then you have failed to make it correctly. If the roux is cooked properly then you can add about a quarter of the milk all at once. you only have to add it more slowly when it is already a thick paste.