Perfect béchamel

Galton Blackistons lump-less white sauce is the key to great-tasting lasagne, macaroni cheese and other dishes
By Galton Blackiston
Perfect béchamel
  • Rating:
  • Serves: makes 500ml
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 570 ml full-fat milk
  • grated nutmeg, to taste
  • 1 slice onion
  • 1 bay leaf
  • 30 g salted butter
  • 30 g plain flour


1. Place the milk, nutmeg, onion and bay leaf in a pan, bring to the boil and then immediately remove the milk from the heat.

2. Melt the butter in a separate pan. Tip the flour in with the butter and stir continuously with a wooden spoon.

3. Pour a little of the milk in with the butter and flour mixture and beat well. Gradually add the rest of the milk, beating with each addition, until the sauce is smooth. This should take a few minutes, by which time the sauce will becoming up to the boil again.

4. Season the béchamel with salt and pepper and if there are a few lumps, push the sauce through a sieve into a clean pan. Cover with cling film until ready to use in your recipe.

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