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Béchamel Sauce
Béchamel Sauce is a traditional French recipe for a classic white sauce of milk flavoured with celery, onion and spices that's thickened with a flour and butter roux. The full recipe is presented here and I hope you enjoy this classic French version of: Béchamel Sauce.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
6
Rating: 
Tags : Wild FoodSauce RecipesVegetable RecipesFrench Recipes
This is the traditional French white sauce that forms the basis for all white sauces (including those containing cheese).
Ingredients:
425ml milk
2 sticks of celery
1
bay leaf
1 blade of
mace
10 while
black peppercorns
1 0.5mm slice of onion
40g butter
20g plain flour
salt and freshly-ground black pepper, to taste
Method
Place the milk in a small pan along with the celery, bay leaf, mace, peppercorns and onion. Cook on low heat until it comes just to a simmer (about 5 minutes) then remove from the heat and strain into a jug or bowl (discard the flavourings).
Add the butter to the pan and melt gently then add the flour and stir-in vigourously to make a smooth paste. Add the milk a little at a time, whisking all the while (incorporate each slug of liquid completely before you add the next) and continue until all the liquid is incorporated.
Turn the heat to its lowest setting and allow to sauce to cook slowly for 5 minutes, whisking occasionally. Season with salt and black pepper and use immediately.
