Béchamel / White Sauce Recipe

This sauce is super easy, as long as you remember a few of the basic top tips.

A really simple maths ratio 1o:1o:100 - 10g butter : 10g : 100mls liquid.

What You'll Need

  • 25g butter
  • 25g flour
  • 250mls milk

Equipment

  • Saucepan
  • Whisk / wooden spoon
  • Weighing scales  / measuring spoons
  • Measuring jug

How to Do It

Making the Sauce

  1. 1Melt the butter over a medium heat.
  2. 2Stir in the flour and cook for 1 minute.
  3. 3Gradually whisk in the liquid, little by little until it disappears.

This is called gelatinisation – the starch grains swell, burst and absorb the liquid to make a thick sauce.
This sauce is perfect for a lasagna, a pasta dish or for adding chicken and vegetables to.

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