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    Home > Meal Type > Spices and Sauces

    Easy All-in-One Béchamel Sauce

    Updated: Dec 21st 2018 • Published: May 20th 2015 • 6 Comments

    Jump to Recipe SaveSaved!

    I was asked the other day for an easy white sauce recipe, so I thought I would share a method that I learnt from Delia Smith. Not personally you understand 😉 just from her cooking shows. I have tweaked her quantities as I like my white sauce a bit thicker than her recipe. But essentially the method is hers.

    Overhead view, silver pan with white sauce, set on a rustic board.

    Unlike the traditional way of making a béchamel sauce the key to this all-in-one method is that your milk and butter must be straight from the fridge. You need everything to start off cold.

    Close up showing the smooth creamy white sauce on a wooden spoon.

    After that it is just a case of whisking and gently heating until you have a glossy smooth white sauce. Then you can add your flavouring; cheese, parsley, mustard, tarragon. Whatever flavour you like can make this simple sauce fit numerous dishes.

    Silver pan with white sauce in it, cut onion and a bay leaf in front of the pan.

    As a side note, if you really don't feel like making a white sauce then I have read that ricotta thinned with some milk will give you a nice topping for lasagne. I have never tried it but might be worth a go???

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    Easy All-in-One Béchamel Sauce. A simple method for preparing a smooth and glossy white sauce. Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining
    Print Recipe
    5 from 1 vote

    Easy All-in-One Béchamel Sauce

    Easy All-in-One Béchamel Sauce. A simple method for preparing a smooth and glossy white sauce. Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Sauce
    Cuisine: French
    Servings: 4
    Calories: 203kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams
    • 4 tablespoon butter
    • 2 cups milk
    • 4 tablespoon AP flour (plain)
    • salt and pepper

    Instructions

    • Chop the butter into cubes, about the size of dice.
    • Pour the milk into a heavy bottomed pan and add the butter and flour.
    • Place the pan over a medium heat and stir constantly with a ballon whisk.
    • As the milk becomes hot, the butter starts to melt and will absorb the flour.
    • Keep stirring and you will feel the mixture change.
    • Once it starts to thicken, use a small wooden spoon to stir the sauce, ensuring you get to the very edges of the pan.
    • Reduce the heat to the lowest setting and let the sauce cook gently for 5 minutes, stirring from time to time.
    • Remove the pan from the heat and check your sauce for seasoning.

    Notes

    You can make your béchamel sauce in advance. It will keep in the fridge for up to two days. use a piece of cling film and lay it directly over the sauce to prevent a skin from forming. Then refrigerate until needed. To re-heat, place a pan on the lowest heat and cook slowly stirring well with a wooden spoon.

    Nutrition

    Calories: 203kcal | Carbohydrates: 11g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 153mg | Potassium: 161mg | Sugar: 6g | Vitamin A: 555IU | Calcium: 141mg | Iron: 0.3mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

     

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    Reader Interactions

    Comments

    1. EveLyn Williams says

      January 14, 2020 at 8:22 am

      This is the most simple recipe Against all odds there are not any lumps Thank you for

      Reply
      • Claire McEwen says

        January 17, 2020 at 6:32 am

        Oh I am so pleased you liked it EveLyn 🙂

        Reply
    2. Elfie Back says

      February 19, 2019 at 7:25 am

      I made it today, it’s amazing how easy it was. It whisked up smooth without any lumps, I thinned it out with a little pasta water, what a great technique! Thanks for posting this fabulous recipe!

      Reply
      • Claire McEwen says

        February 22, 2019 at 12:00 pm

        Oh thank you so much for coming back to comment Elfie, isn't it just such an easy way to make a white sauce!

        Reply
    3. Tania @ The Cook's Pyjamas says

      June 02, 2015 at 7:12 pm

      I have had great success freezing bechamel too. It looks quite dubious when you first defrost it, but if you stir it as you reheat it it eventually comes back together.

      Reply
      • Claire McEwen says

        June 03, 2015 at 2:21 pm

        Yup, you get that moment when it looks like everything is going to split and be grainy but as you stir and cook it becomes smooth again.
        Thanks for mentioning this, I will add a note to the recipe for other people who might not have tried it before.

        Reply

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