Béchamel Sauce (White Sauce)

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This is a very versatile sauce that has a variety of uses and is most often used as a base for other sauces.


Preparation Time: 5 minutes
Cooking Time: 1 minute
Serves: 3


  1. Melt the butter in a saucepan.
  2. Add the flour and stir them together until it forms a paste. stirring in the flour
  3. Add about 50ml of the milk and stir well to combine it (it may appear as if the milk will never combine with the butter and flour, however, if you keep stirring, it will eventually come together).
  4. Add another 50ml of the milk and, again, stir it well until it has combined. To view a short movie, demonstrating the stirring process, click here (2.4mb).
  5. Continue to add the milk, 50ml at a time, until all of the milk has been incrporated
  6. Boil the sauce for 1 minutes to cook the flour (otherwise the sauce has a floury taste), stirring all the time. cooking out the flour
  7. Season with salt & pepper and use as required. the finished sauce
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance (place a piece of cling-film/plastic-wrap on the surface of the sauce to prevent it developing a skin).
Will leftovers be nice? Yes, for up to 3 days.


- If the milk is hot, it will combine much faster with the flour and butter and the sauce thickens quicker.

- If you add 30g of cheese (such as gruyère or chedder) to the sauce after stage 6 (above), it becomes a cheese sauce known as a "mornay" sauce.

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