Béchamel Sauce

Béchamel Sauce

Get this Bowl: Marcus indigo blue bowl

This classic French sauce works for many dishes such as our Million $ Lasagna or Open-Faced Croque Madame/Monsieur and is also the base for a Mornay sauce..

Total Time


15-20 Min

4 or about 2 cups


  • 1 ¼ Cups of milk
  • ¼ Cup of  All-Purpose Flour
  • ¼ Cup of Butter
  • 1 Bay Leaf
  • 2-3 grinds of fresh Nutmeg (optional) 
  • Salt & Pepper to taste (about 1//2 Tsp & 2-3 grinds of pepper)

Recipe Preparation:

      1. In a small saucepan, heat milk with bay leaf over low heat until just below boiling point, then remove from heat and discard the bay leaf.
      2. In another small saucepan, heat the butter over medium heat until melted.
      3. Add flour and cook for about 2 minutes, stirring frequently until a light golden color has formed.
      4. When your roux looks ready, remove from heat and gradually stir in warm milk.
      5. Return to low heat and cook for about 5-10 minutes stirring often to keep from burning or separating.
      6. When the sauce is thick and smooth, add salt & pepper and if you chose, nutmeg. ( I love it with a hint of nutmeg, but because my son is allergic to nuts so we most often skip this step.)
      7. Stir well and remove from heat and serve. 


             If you are not planning on using immediately, store in the refrigerator with plastic wrap tight against the top of sauce.


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