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Simple White Sauce (bechamel)

Published Tuesday, 14 December, 2010 by carley louise vaudrey

Basic white sauce is the basis for many recipes, and so easy

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Ingredients

  • Large knob of butter (about 2 tablespoons)
  • 2 heaped tablespoons of plain flour
  • 300mls of milk (around a saucpan full)
  • Nutmeg (optional, but adds a lovely background flavour)
  • I generally dont measure things, use your instinct, if its too thick, add more milk.

Method

Melt butter in a saucepan.

Add flour, and stir in with a wooden spoon until it forms a paste, for about a minute.

Take off the heat and add some milk, continuing to stir.

Continue adding milk, while stirring all the time, until sauce has thickened.

Add a dash of nutmeg if using.

Put back on the heat to warm through.

This can used to make many recipes, lasagna, fish pie, macaroni cheese, try adding different herbs and spices and add to chicken or fish.

Experiment and enjoy!

Comments

  • Jess 6 years ago

    Thanks for the recipe. You saved me from having no idea on how to create the sauce for a chicken and mushroom pie

  • Billy Bear 6 years ago

    No cheese?

  • Lotti 6 years ago

    Helpful thanks.

  • Bob 6 years ago

    This is really fantastic you are really good :)

  • Stephen 6 years ago

    300mls of milk is hardly a "saucepan full", it is just under one third of a litre, more like a cup full at most!!

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