Béchamel sauce

Ed Baines shows the easy way to prepare the indispensable classic béchamel sauce and the basis to many dishes
By Ed Baines
Béchamel sauce
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 0.5 onions
  • 3 cloves
  • 600 ml milk
  • 50 g butter
  • 40 g flour
  • 1 bay leaves
  • 1 tsp English mustard
  • 1 pinches black pepper
  • 1 pinches nutmeg, freshly grated


1. Stud the onion half with the cloves, place in a pan with the milk and bring to a gentle simmer.

2. In another pan, melt the butter gently, and slowly stir in the flour - this mixture is called a roux. Cook for about 1 minute over moderate heat, and slowly strain in the hot milk, stirring constantly to avoid lumps.

3. When all the milk has gone in, add the bay leaf and mustard. Season to taste with salt, pepper and a pinch of nutmeg, and simmer for 20 minutes. Serve immediately.

Rate This Recipe