Basic Béchamel Sauce

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  1. Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes.
  2. Melt the butter in a saucepan.
  3. Whisk in the flour and cook for a minute.
  4. Gradually whisk in the milk.
  5. Cook, stirring constantly, until thick.
  6. Season.


  • For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup / 250 ml milk.
  • For very thick béchamel for soufflé base: 3 tablespoons butter, 5 tablespoons flour, 1 cup / 250 ml milk. It makes the soufflé more stable.