Bechamel Sauce

This is a fabulous finish to many loved dishes of the Mediterranean and originated in France. Many people have a problem making this sauce however trial and error and never give up as it does become easier as you learn what to watch out for.  I never actually use quantities anymore however you can use the below as a starting base.


4 tblspns plain flour

4 oz butter

600mls milk

3 eggs


Use a heavy based saucepan. A non stick works pretty well but make sure you have a whisk that is non stick or use a wooden spoon.

Add the flour over medium heat. You can brown the flour a touch or just warm it up

Add the butter and stir stir stir until butter is melted.

Add milk slowly as soon as then butter has melted.

Stir vigorously

keep stirring and mix in the  milk in 2-3 stages, always incorporating the milk before adding more


When the sauce has thickened to desired consistency take off the heat and beat in eggs , one at a time stirring vigorously all the time so that the eggwhite doesn’t cook


Depending on what you want to use the sauce for you can add parmesan cheese, tasty cheese or other flavourings. Season with salt and pepper

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