Béchamel sauce

For a classic béchamel sauce, try Tony Tobin's recipe, flavoured with aromatic bay leaf, nutmeg and mustard
By Tony Tobin
Béchamel sauce
  • Rating:
  • Serves: Makes 600ml bechamel sauce
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 1/2 onion
  • 3 cloves
  • 600 ml milk
  • 50 g butter
  • 40 g flour
  • 1 bay leaf
  • 1 tsp English mustard
  • salt, and freshly ground pepper
  • pinch of freshly grated nutmeg


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

2. Meanwhile, in a separate, heavy-based saucepan, melt the butter gently, then slowly stir in the flour to form a paste.

3. Cook stirring for about 1 minute over moderate heat, then slowly pour in the hot milk through a sieve, stirring constantly.

4. Once all the milk has been mixed in, add in the bay leaf and mustard. Season to taste with salt and freshly ground pepper and a pinch of nutmeg and simmer for 20 minutes stirring now and then. Discard the bay leaf before using the sauce.

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