Bechamel sauce recipe

Date Added: Apr 22, 2011 French Sauces
Back to Search

Prep Time

0 mins

Cook Time

15 mins

Ready In

15 mins



*to adjust serving size click on "serving box".


Béchamel sauce also known as white sauce, is one of the mother sauces of French cuisine. It is a thick sauce made with butter, flour, milk and seasoning and it adds creaminess to a lot of famous French dishes. Béchamel sauce is used in the famous Croque Monsieur and Croque Madame served in Parisian brasseries.


  • 4  Table Spoon(s) Butter
  • 1
  • 4  Table Spoon(s) Flour
  • 2
  • 2  Cup(s) Milk
  • 3
  • 2  Each Onion, wedges
  • 4
  • 1  Each Bay leave
  • 5
  •  Pinch Nutmeg, ground
  • 6
  •  Pinch Salt
  • 7
  •  Pinch Cayenne pepper
  • 8


    1. Start by making a roux, and the first step to that is to melt the butter.
    2. While butter is melting add the flour.
    3. Stir together.
    4. Add cold milk and whisk.
    5. Add a slice of onion, bay leave, ground fresh nutmeg to the mixture.
    6. Bring mixture to a boil and stir occasionally.
    7. Let sauce cook for 10 minutes and you should see how it starts to thicken.
    8. Remove onion and bay leave from sauce.
    9. Season with salt and cayenne pepper.
    10. Enjoy!


To add a comment you must have to login or sign up.