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 (bouillon), 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, a potato bake or seafood (this is my go-to for oysters or lobster mornay).
Bechamel Sauce
Share PrintYou can easily make your own delicious Bechamel Sauce at home in only 15 minutes. Use it in lasagna, creamy pastas, for vegetable bakes and to top seafood.
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Ingredients
- 2 tbsp unsalted butter
- ¼ cup 35 g plain (all-purpose) flour
- 2½ cups 625 ml full-cream (whole) milk
- 1 tsp chicken stock powder bouillon
Instructions
- Heat the unsalted butter in a small saucepan over 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.
Disclaimer re gluten-free and dairy-free recipes
