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Home > Recipes > Sauces > Bechemel


Submitted by: UK Recipes

Date submitted: 26 October 2009 at 15:48:25

Cover Recipe: "This white sauce is one of the mother sauces, while being a key ingredient in many dishes including lasagne its also used as a base to make more complex sauces."





50 g,  Butter

50 g,  Plain Flour

500 ml,  Whole Milk

1  Half onion roughly chopped

1  Bay Leaf

2  Cloves


  1. Add the milk, onion, bay leaf and cloves to a pan, heat slowly until just before boiling then take off the heat, cover and leave to infuse for 30 minutes
  2. Melt the butter in a clean pan, add the flour slowly stirring all the time until you make a thick smooth paste called a roux. it should Its important to not get any lumps in it.
  3. Drain the flavoured milk into a clean jug and discard the other ingredients. Add the milk to the roux one ladle at a time while stirring all the time. You must keep stirring to prevent lumps forming
  4. Once all the milk has been added you should have a lovely glossy sauce the consistancy of double cream. If you do have any small lumps then pass the sauce through a sieve before checking and adjusting the seasoning

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