Phil’s Food
Sauces French

Bechamel Sauce

The classic French white sauce for lasagne, gratins and moussaka. The basic tier is a quick all-in-one method, the better tier follows the proper roux-and-whisk technique, and the ultimate tier infuses the milk with aromatics and finishes with nutmeg and Gruyere.

Serves4
Time12 min
Cost / serving£0.23
Vegetarian Nut-free

Make it your way

Pick a tier — the ingredients, method and cost update instantly.

Budget Better Ultimate

Budget version

A fast all-in-one white sauce whisked in a single pan.

Per serving£0.23
Total cost£0.90
Time12 min
Servings

Ingredients for 4

  • 40 g butter
  • 40 g plain flour
  • 500 ml whole milk , cold
  • 1 pinch ground nutmeg
  • salt , to taste
  • white pepper , to taste

Method

  1. Put the butter, flour and cold milk into a saucepan together.
  2. Set over a medium heat and whisk continuously as it comes up to a simmer.
  3. Keep whisking for 3-4 minutes until thickened and smooth.
  4. Season with nutmeg, salt and white pepper and serve.

Equipment

The three ways, side by side

Budget
£0.23 / serving · 12 min

A fast all-in-one white sauce whisked in a single pan.

Better
£0.33 / serving · 18 min

The proper way: a cooked roux with milk whisked in gradually.

Ultimate
£0.80 / serving · 40 min

Aromatic infused milk finished with fresh nutmeg and nutty Gruyere.

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