Béchamel sauce

Béchamel sauce

  • makes 750ml
  • A little effort

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.



  • whole milk 600ml
  • bay leaf 1
  • parsley a handful of stalks (optional)
  • peppercorns 6
  • butter 50g
  • plain flour 40g
  • white pepper for seasoning (optional)


  • 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.

Nutritional Information

  • Kcals 882
  • Fat 63.5g
  • Saturates 39.7g
  • Carbs 57.3g
  • Fibre 0.88g
  • Protein 23.8g
  • Salt 1.41g