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Béchamel Sauce (White Sauce)

A quick and easy recipe for béchamel sauce (or white sauce) with step-by-step photos.

Ingredients

Instructions

  1. Melt the butter in a medium-sized saucepan.
  2. Sprinkle in the flour.
  3. Stir the mixture with a wooden spoon and cook for 1-2 minutes until it browns a little in colour.
  4. Slowly whisk in the milk and keep whisking until there are no lumps.
  5. Add the bay leaf.
  6. Use a wooden spoon to stir the sauce frequently over medium-high heat until the sauce is thick and smooth.
  7. Take the sauce of the heat and generously grate in some fresh nutmeg.
  8. Taste for seasoning.
  9. The sauce will continue to thicken as it cools.
  10. If you need to thin the béchamel sauce, simply whisk in some milk until you have the right consistency.

Kitchen Notes

ADDITIONAL FLAVOUR
Depending on what you will be serving with this béchamel sauce, you can add more flavour as follows:
* stir in 1 to 2 teaspoons of Dijon mustard with the flour
* add 1/2 chicken stock cube (or vegetable stock cube) with the flour

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition