Bechamel Sauce sounds fancy, but you shouldn’t be scared to make it from scratch—it’s easy! All you need is butter, flour, and milk, along with my secret added ingredient: chicken stock powder, which provides an extra punch of flavour. This popular creamy sauce is perfect on its own or combined with cheese to layer in lasagna, stir through a creamy pasta, or top vegetables, potato bake or seafood (this is my go-to for oysters or lobster mornay).
Print Bechamel Sauce
- Total Time: 12 mins
- Yield: 4 1x
Ingredients
Scale
- 2 tbsp unsalted butter
- ¼ cup (30 g) plain flour
- 2.5 cups (600 ml) whole milk
- 1 tsp chicken stock powder
Instructions
- 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).
- Slowly add the milk and stir using a whisk. Reduce the heat to the lowest setting and continue whisking for 6-8 minutes.
- Once the sauce has thickened and coats the back of a spoon, it’s ready.
- Whisk in the chicken stock to season.
Notes
MAKE AHEAD
Best used immediately.
LEFTOVERS
Best used immediately.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Category: condiment
- Method: cook
- Cuisine: French
