Béchamel sauce

Béchamel sauce, also known as white sauce, is one of the five classic mother sauces of French cuisine according to Escoffier. This creamy sauce forms the basis for countless preparations, such as lasagne, gratins, soufflés and derivative sauces such as Mornay and Soubise.

Yield: approx. 1 litre béchamel sauce
Preparation: 10 minutes
Cooking: 30 minutes
Total time: 40 minutes

Ingredients

• 60 g butter
• 60 g flour
• 1 litre whole milk
• Pinch of freshly grated nutmeg
• 1 small bay leaf
• 2 sprigs of thyme
• ½ onion, finely chopped
• Pinch of salt

Preparation

• Peel the onion and finely chop it.

Method

1. Melt the butter in a heavy-based pan over a low heat.
2. Add the flour and stir until a smooth roux forms. Let it cook gently for 3–4 minutes without colouring.
3. Remove the pan from the heat and let the roux cool briefly.
4. Meanwhile, bring the milk to the boil.
5. Gradually add the hot milk to the cooled roux, whisking continuously to prevent lumps.
6. Add the nutmeg, bay leaf, thyme and chopped onion.
7. Let the sauce infuse gently for about 30 minutes over a low heat, so the flour cooks through fully and the flavours develop. Stir regularly.
8. Season the béchamel sauce with salt.
9. Pass the sauce through a fine sieve or cloth to remove the onion and herbs.