Bechamel White Sauce

This recipe is more difficult compared to our easy version, but also much closer to the original. Suggested if you want better results and have more time to spend: for food enthusiasts only!

Ingredients (for 2)

  • 1/2 cup milk
  • 1/2 tbsp wheat flour
  • 1/2 tsp nutmeg
  • 2 tbsp butter
  • 1 tbsp bay leaves
  • 1/4 onion
  • 1/2 tsp cloves
  • salt & black pepper


  • First off, prepare the aromatic milk: take a saucepan and add milk, onions in large chunks, black pepper, cloves and bay leaves
  • Heat very slowly up to simmering point (about 8-10 minutes), then remove from heat and strain the milk, discarding the spices and onions
  • Take another saucepan and melt butter at medium/low heat, paying attention not to turn it brown
  • When the butter is melted, stir in the flour very slowly and continue stirring until the flour gets smooth and with a sandy but not brown color (about 5 minutes)
  • Now that you have your so-called “roux”, start to gradually stir in the aromatic milk, whisking constantly
  • As the sauce start to thicken, add more milk, calibrating the quantity of milk to get to the desired thickness
  • After 10-15 minutes of whisking, your sauce will get glossy, smooth and thick
  • Season with nutmeg and salt and your white sauce is ready!

Tips from the Chef

  • For the flour not to curdle, remove the saucepan from heat before adding more flour, whisk fast and then return to heat
  • Bechamel sauce can be used as ingredient in a variety of recipes: from Italian lasagne to French meat or boiled vegetables with sauce, then broiled in oven