Recipe
Classic Béchamel Sauce
A smooth, classic white sauce made from butter, flour and milk — ideal for lasagne, gratins and baked pasta dishes.
Ingredients
Method
5 mins prep12 mins cook17 mins total
Warm the milk in a small pan until just steaming, then keep warm on low heat.
In a separate saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for 1–2 minutes to make a smooth roux.
Add the warm milk a little at a time, whisking constantly to prevent lumps.
Continue cooking and whisking for 5–8 minutes until the sauce thickens and coats the back of a spoon.
Season with salt, black pepper, and a pinch of nutmeg (optional).
Use immediately, or cover the surface with baking parchment to prevent a skin forming.
Notes
If the sauce gets too thick, whisk in a splash of warm milk.
For extra richness, stir in a handful of grated Parmesan at the end.
About this recipe
Classic béchamel (white sauce) is one of the essential mother sauces. This simple method gives you a smooth, creamy sauce that works beautifully in lasagne, gratins, croque monsieur and other baked dishes.
Keep the milk warm and whisk steadily for the best texture.
