Béchamel Sauce

Béchamel Sauce
  • 1 liter
  • 0:00 Preparation
  • 0:00 Cooking
  • 0:00 Total Time


Add all
  • 4 Tbsp.
    (60 mL)


  • 5 Tbsp.
    (75 mL)


  • 4 cups
    (1 L)

    cold milk

  • 0.500


  • 2


  • salt and white pepper

  • pinch of nutmeg


Preheat oven to 325°F (160°C).

In a saucepan, prepare the roux: melt butter on low heat, then add flour all at once and mix thoroughly using a wooden spoon until a uniform paste is obtained.

Do not allow the roux to brown.

Raise temperature to medium heat, then add half of milk.

Dilute roux thoroughly using a whisk, then bring to a boil while stirring.

As soon as mixture has thickened, add remaining milk and dilute sauce once more.

Allow to thicken while stirring.

Pin cloves into the half-onion, then place in sauce.

Put pan in oven and bake 20 minutes.

After baking, remove from oven and pass sauce through a strainer or sieve.

Season with salt and pepper to taste, and add pinch of nutmeg.

Reserve the sauce for later use.

Source: Metro