Bechamel Sauce

bechamel sauce
This deceptively easy cream sauce is perfect used layered in lasagna, stirred through a creamy pasta, topped on vegetables, potato bake or seafood (this is my go to for oysters or lobster mornay). The secret added ingredient of a chicken stock cube means it packs flavour!
  • 2 tbsp unsalted butter
  • 1/4 cup plain flour
  • 2.5 cups whole milk
  • 1 tsp chicken stock powder
  1. Heat unsalted butter in a small pot on low heat. Once it is melted, add the flour. Stir until you form a paste (this will take 1 minute).
  2. Slowly add the milk and stir using a whisk. Reduce the heat to the lowest setting and continue whisking for 6-8 minutes. 
  3. Once the sauce has thickened and coats the back of a spoon, it’s ready. 
  4. Whisk in the chicken stock cube to season.


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Nicole Simple Home Edit Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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