How to make a classic béchamel sauce

Béchamel is one of the five mother sauces of French cuisine - the other four being hollandaise, espagnole, tomat, and velouté - and is perfect in lasagne, or to make a creamy cauliflower gratin.

  • 20 mins cooking
  • Makes 1 Cup
  • Print


Béchamel sauce
  • 30 gram butter
  • 2 tablespoon plain flour
  • 1 1/4 cup (310ml) hot milk
  • 1 pinch nutmeg


Béchamel sauce
  • 1
    Melt butter in medium saucepan, add flour; cook, stirring, until mixture bubbles and thickens.
  • 2
    Gradually add milk, stirring, until mixture boils and thickens. Stir in nutmeg.


Béchamel is one of the "mother" or base sauces of classic French cooking and probably the one sauce that most people learn to cook before leaving home, often with the addition of cheese.

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