Super easy Bechamel sauce
Prep time
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This is a basic sauce used for many dishes including lasagne, mac & cheese, moussaka and any veggie gratin. Respect a few little tricks and you will get it right every time.
Recipe type: Sauce
Cuisine: French
  • 40 g flour
  • 30 g butter
  • 500 g milk
  • salt & pepper
  • a bit of freshly grated nutmeg
  1. Heat the milk in a pan or microwave until moiling point (or very hot).
  2. Tip the butter in a pan over medium hot stove.
  3. When the butter has melted, tip the flour in one go. With a supple silicon spatula press the paste down and in doing so, get rid of the little lumps of flour. Keep on doing that for 3 or 4 minutes to make sure the flour is well cooked. This is called a "roux" (pronounced roo)
  4. VERY SLOWLY pour a TINY BIT of milk over the roux, press your spatula down to homogenize milk and roux in a paste. Continue pouring the milk bit by bit, slowly. Once the mix forms a nice paste, pour more milk, press it down with your spatula, and once it is a paste again, pour more milk, etc.
  5. Once the milk is all poured, add salt and pepper and grate nutmeg to taste. VoilĂ  !
Recipe by The Flo at