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A bowl of becahmel sauce showing How to make a Bechamel Sauce

How to Make a Bechamel Sauce

Bechamel Sauce or white sauce forms the base of many classic sauces. It’s a must-own recipe in a cook’s arsenal and one of the first things you learn to make in any kitchen.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 450 ml
Course: Sauce and Marinades, Sauces
Cuisine: Classic, French
Calories: 160
Ingredients Method

Ingredients
  

  • ½ Onion Peeled
  • 4 Cloves
  • 2 Bay Leaves
  • 10 Peppercorns
  • 500 ml Whole Milk
  • 50 g Butter
  • 50 g Plain Flour
  • Pinch of Freshly Grated Nutmeg
  • Salt to taste

Method
 

  1. Add the milk, cloves, bay leaves, and peppercorns in a small pan. Bring to the boil and reduce to a simmer. Cook for 5 minutes, stirring continuously.
  2. In a separate pan, melt the butter slowly. Whisk in the flour and whisk until a smooth paste forms. Cook for 2-3 minutes, but do not allow the flour to brown.
  3. Remove the onion and spices from the milk and discard.
  4. Using a ladle, slowly whisk in the warm milk. Whisk in 1 ladle of milk to the roux until well combined and smooth. Cook while whisking for 10 minutes until the sauce reaches the desired thickness.
  5. Season with salt to taste and a pinch of freshly grated nutmeg.