Bechamel - Basic White Sauce

READY IN: 25mins
Recipe by kiwidutch

Formula for making a thin, medium and thick white sauce.

Top Review by Cathy-O

thanks for the proportions. I used the recipe to make 4.5 cups of condensed mushroom soup for a broccoli bake. I found that 8 tbls of flour and 8 of butter were perfect with one cup of sauteed mushrooms. I will always used this quantity for my 3.2L baking dish with. Before it was guess work and I was always nervous, but now I am confident of my sauce being thick enough and the right quantity to cover the veggies. Thanks a lot.

Ingredients Nutrition

Directions

  1. Scald the milk with the onion, bay leaf and peppercorns.
  2. Cover and let infuse off heat for 10-15 minutes.
  3. In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
  4. Off heat, strain in the hot milk.
  5. Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
  6. season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
  7. NOTE: This make what is called a "MEDIUM" Bechamel.
  8. For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
  9. For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.

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