Bechamel Sauce

A yummy sauce to go with numerous dishes
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01.Bechamel Sauce

beschemell 001


50 g butter
50 g (2 ½ tablespoons) plain flour
1 teaspoon Dijon mustard
Salt & pepper to taste
½ teaspoon nutmeg, optional
500 ml milk



  • Melt butter in a saucepan on medium heat. 
  • Stir in flour, mustard and salt and pepper and cook for 1 minute on the same heat setting. 
  • Remove from heat and gradually stir in the milk add enough milk initially to form a smooth paste and then continue to gradually add the rest of the milk. 
  • Return the saucepan to the cooktop and cook a medium to high heat, stirring constantly until sauce thickens and starts to bubble, reduce the heat to low and allow to simmer for 3 minutes.


If lumps start to form use a whisk. 
It is very important to add the milk slowly initially beating after each addition to remove any lumps.

Looking for other great recipes? Try our potato bake recipe!
Useful for Cauliflower Au gratin and Lasagne.




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