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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



  • 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.


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!

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