Bechamel (classic white sauce)

Bechamel (classic white sauce)

This is the way I was taught, a very classic method, but one I still use today. A staple in every cook's repertoire.

James Andrews


  1. 1/4 Ounce Butter stick ,
  2. 2 Tablespoons all-purpose flour
  3. 32 Ounces milk , warmed
  4. 1/4 yellow onion
  5. 1 Bay leaf
  6. 1 clove
  7. 1 Teaspoon kosher salt
  8. 1/4 Teaspoon white pepper
  9. 1/8 Teaspoon nutmeg


40 mins
  1. Add Photo

    In a heavy saucepan, melt butter over medium heat. Add flour and stir, forming a roux. Slowly add warmed milk, 2-3 tablespoons at a time at first, whisking vigorously. Once milk is absorbed, add more, and continue until all the milk is in, and you have a thick sauce.

  2. Add Photo

    Add the onion, bay, clove, and nutmeg, reduce heat to low, and simmer for 15-30 minutes, stirring occasionally

  3. Add Photo

    Adjust consistency with more milk if necessary, add salt and pepper, and strain through a fine mesh strainer. Use immediately, or cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Bechamel can be refrigerated for use 2-3 days ahead.

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