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Béchamel Sauce – Basic Recipe

Classic béchamel sauce made with butter, flour and milk, cooked in a saucepan. Makes about 340 g – enough for a small lasagne dish.
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Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings: 1 batch (approx. 340 g)
Course: Basics
Ingredients Equipment Instructions Notes

Ingredients
  

For the sauce
  • 20 g butter
  • 20 g wheat flour or spelt flour
  • 300 ml lactose-free milk
  • 1 pinch nutmeg freshly grated, optional
  • salt to taste
  • pepper to taste

Equipment

  • 1 saucepan small
  • 1 whisk

Instructions
 

  1. Melt the butter in a small saucepan over medium heat without letting it brown.
  2. Add the flour and whisk it in thoroughly. Cook for about 1–2 minutes, stirring, without letting the mixture colour.
  3. Gradually pour in the milk, whisking vigorously so that no lumps form.
  4. Simmer gently over medium-low heat for about 5–8 minutes, stirring regularly.
  5. Season with salt, pepper and nutmeg. The sauce should be lightly thickened but still easy to pour.

Notes

The nutritional values are rough estimates and apply to the whole batch (approx. 340 g), calculated with whole milk. Per 100 g of sauce, that’s about 122 kcal.