Béchamel is a white mother sauce of classic French cooking, made from a butter-and-flour roux and milk.

Origin

Béchamel is one of the five classic French mother sauces and the base for gratins, bakes and lasagne. Add grated cheese and it becomes a Mornay sauce. Its mild, creamy character gives vegetables, mushrooms and pulses a stage of their own, so you can put them at the centre of the plate instead of a lot of meat.

How to

Melt butter, stir in flour and cook briefly without letting it colour. Add the milk gradually, stirring constantly, and simmer gently until the sauce thickens. Season with salt and freshly grated nutmeg.

Common mistake

Lumps usually appear when the milk goes in too fast. If it happens, pass the sauce through a fine sieve.

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Related terms

Hollandaise, Mounting, Passing, Reduction