Béchamel sauce

A white basic sauce that consists of roux and milk.

Makes 1 litre.

Béchamel sauce

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bay leaf

As needed:



As needed:


lemon juice

As needed:


salt and pepper

Preparation method

  • Melt the butter in a large pan and wait until the bubbling eases slightly. Remove the pan from the heat.
  • Add the flour and mix into a roux using a spatula
  • Leave the roux to cook on a gentle heat until it starts to sweat slightly.
  • Add the cold milk in three parts. Add the first part and mix it with the roux until the mixture is smooth. Add the second part and mix it once again until the mixture is smooth. Repeat this step once more so that you have added the milk in three parts.
  • Add the bay leaf and continue cooking the sauce for five minutes until the floury taste has disappeared completely.
  • Season to taste with nutmeg, lemon juice, salt, and pepper.

Serving suggestions

  • Use the sauce as part of a classic preparation of cauliflower and broccoli.
  • Use the sauce as part of a classic preparation of lasagne.
  • Variation tip: use spices such as cloves, mace, saffron, aniseed, and fennel seeds to give the sauce extra accent.
  • Variation tip: finish the sauce with finely grated lemon zest for a tangy note.
  • Variation tip: finish the sauce with chopped herbs such as dill, chervil, tarragon, parsley, or chives.
  • Variation tip: add freshly grated cheese to make a cheese sauce.

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