Bechamel Sauce Recipe

Bechamel Sauce picture


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageMethod
Main IngredientInterest Group


 Milk1⁄2 Pint (300 ml)
 Onion1 Small, roughly chopped
 Carrot1 , sliced
 Celery stalks1 Small, sliced
 Bay leaf1
 Whole black peppercorns3
 Butter1 Ounce (25 g)
 Corn flour1 Ounce (25 g)

Nutrition Facts

Serving size: Complete recipe

Calories 536 Calories from Fat 276

% Daily Value*

Total Fat 31 g48%

Saturated Fat 19.1 g95.7%

Trans Fat 0 g

Cholesterol 85 mg

Sodium 162.5 mg6.8%

Total Carbohydrates 57 g19.1%

Dietary Fiber 4.6 g18.4%

Sugars 21.1 g

Protein 10 g20.3%

Vitamin A 225.7% Vitamin C 22.8%

Calcium 34.2% Iron 6.2%

*Based on a 2000 Calorie diet


1) In a pot, add milk, onion, carrot, celery, bay leaf and peppercorns.
2) Allow to boil, then turn off heat, cover and leave to infuse for 20 minutes and strain.
3) In a pan, heat butter, and add cornflour and cook gently for 2 minutes, continuously stirring.
4) Take off from the heat and gradually add the strained milk, stirring or beating till a smooth sauce.
5) Place on heat and while stirring allow to boil.
6) Lower the heat and simmer till the sauce thickens.
7) Season with salt and pepper.
8) To freeze for up to 6 months, cool and store in sealable containers.

9) Mix in some cheese and pour over baked jacket potatoes.
10) Bechamel is also used as the base for other sauces.
11) To serve the frozen sauce, turn out into a pot and gently heat for about 30 minutes with 2 tbls milk. Occasionally stir and turn the block.