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Bechamel – White Sauce

 Bechamel – White sauce is one of the mother sauces of French traditional cuisine


– 50 grams (about 6 tablespoons) unsalted butter 
– 50 grams (3 1/2 tablespoons) flour 
– 2 cups (about 480 grams) milk


1. In a medium saucepan over medium-high heat melt the butter, until foaming. 

2. Add flour and cook stirring until bubbling. 

3. Slowly add the milk, whisking constantly. Cook, stirring with a wooden spoon, for 10-12 minutes, until sauce comes to the boil. Add salt and nutmeg, then remove from heat.

Your sauce is ready! You can use it pasta, fish, pasta or vegetables.