Béchamel Sauce

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  • 1 tablespoon butter or margarine
  • 1 tbsp of wheat flour
  • 3 dl of milk
  • salt
  • pepper
  • nutmeg.


Melt butter or margarine over medium-low heat and sprinkle with flour. Cook without leaving earn color and up to the surface a whitish foam and prepared to disaggregate.

Drizzle at once with cold milk and stir with a wire whisk or a wooden spoon until the complete dissolution of the mixture of flour and fat in the milk.

Season with salt, pepper and nutmeg and cook on a low heat for about 10 minutes.

If the milk is warm, join the little by little. If the sauce win groats, increase the heat and beat vigorously with a whisk until their complete disappearance.

Add more liquid to compensate for the evaporated the groats not form if, before joining the milk, flour and fat are closely linked.

When this season sauce with lemon juice to prevent cut, add the lemon juice out of the heat.

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