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Sauce Bechamel Recipe

One of Auguste Escoffier's Mother Sauces. This sauce can easily be extended to Mornay (with cheese)Soubise (with onion) and many others

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 3.8/5
Pour people
  • Semi-skimmed milk : 1 L
  • Clove(s) : 4 g
  • Bay leaf (-ves) : 2 whole
  • Onion(s) : 1 whole
  • Unsalted butter : 50 g
  • Plain flour : 50 g
  • Maldon salt : 6 pinch(es)
  • Fine ground white pepper : 6 pinch(es)
  • ETAPE 1

    Peel the onion and leave whole. Stud with the cloves and bay leaf. Place the milk in a small saucepan, add the onion. Bring to the boil then take off the heat and leave to infuse for 1 hour.

  • ETAPE 2

    To make the roux:

  • ETAPE 3

    Melt the butter in a saucepan, add the flour and cook over a medium heat for 2 min, stirring continuously. Strain the milk into a jug then, add to the roux a little at a time. Make sure you whisk continuously, otherwise the sauce will be lumpy.

  • ETAPE 4

    Return to the heat and cook very slowly, stirring occasionally for 20 min.

Chef's tip

«Whilst still hot, place a sheet of grease proof paper directly on top of the sauce. This will prevent a skin from forming on your sauce.»

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