Basic Béchamel Sauce

  • serves 0


146 Ratings
Directions for: Basic Béchamel Sauce


1 cup milk

A piece of onion or garlic

1 bay leaf

1 to 2 Tbsp butter

1 to 2 Tbsp flour

salt and pepper


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

2. For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup/250 ml milk

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

See more: Side, French, Eggs/Dairy, Quick and Easy

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