Béchamel Sauce

I’ve always had this love hate towards Béchamel, because it so time consuming, if mostly end up with buying, what they claim to be béchamel, in the local store. Though it might work it’s not the same thing as the real thing. Do take the 25 min it takes to prepare the source from the butter up J

It’s not a hard source to make, but you have to be at it all the time or it surely will burn for you.


  • 5 tablespoons of salted butter
  • 4 tablespoons flour
  • 4 cups milk
  • 2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg (pref. if you can get it with shell, while its flavours is much better preserved)


As this source easily stick and burns I prefer making it in a non-slick saucepan, gently heat the butter until melted. Add the flour and stir until smooth. You don’t have to use some kind of fancy flour, just use an all-purpose flour. To do the stir, I prefer using wooden spoon because it is less hard on me pans. Do continue another 7 min until the source turns golden in colour.

At the same time heat the milk in a separate pan, make sure do not start boiling. Then gently, little by little add the milk to the source, while whisking continuously until the source is very smooth. Now bring the source to a gently boil for another 10 minutes remember to continue stirring. It’s now almost finished and you can remove the source from the heat. Season with salt, a bit of pepper and nutmeg. From this point you are safe J set the source aside until you need to use it in your lasagne or pasta dish.

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