The Godfather of all sauces (bechamel sauce)

Here it is, probably the first of many, a “basics” recipe. I’ll be posting more of these recipes along the way and the idea behind it is that these recipes are things that every self respecting cook should be able to make them.

For this first lesson into the basics of cooking, I couldn’t imagine a better recipe than that of a Bechamel Sauce. It’s a creamy sauce that can be used in so many different ways, you can use it to make a cheese sauce, use it in a bunch of pasta diches, you can add other flavours to it and start getting creative, the oppertuneties are endless! So enough mucking about, let’s get started!


  • 75 g plain flower
  • 75 g butter
  • 1 l milk
  • a dash of nutmeg
  • pepper & salt


  • Put a pot on a medium heat, add butter and lit it melt.
  • Once melted add the butter. Normally you would start adding the milk now, BUT I’ve got a tip for you! If you let the butter-flower paste in the pan (stirring it around so it won’t burn) and let it dry a bit, it will take away the flower taste.
  • Once your butter-flower paste has dried up a bit, take the pan from the heat and some of the milk and whisk well. This will ensure you don’t get any lumps.
  • Put the pan back on medium heat and gradually add the rest of the milk (while you continue whisking, if you don’t, the milk will burn).
  • Once all the milk is added and the sauce is thick enough, whisk in the nutmeg, pepper and salt, all to taste.
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One Response to The Godfather of all sauces (bechamel sauce)

  1. Hannelore says:

    Very helpfull for the noobs out there ;p

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