Olive Magazine
Béchamel sauce

Béchamel sauce

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Makes 750ml

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.

Nutrition:
NutrientUnit
kcal882
fat63.5g
saturates39.7g
carbs57.3g
fibre0.88g
protein23.8g
salt1.41g
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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

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

Method

  • 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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