Basic Béchamel Sauce

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Much of cooking relies on the sauce. As mani/sauces are variations of the white sauce called béchamel, it is vital to understand a few simple rules in making the roux - the flour and fat base for the sauce. If you follow the technique here you will create smooth and lump-free sauces every time.


  • 25 g/1 oz/2 tablespoons butter
  • 25 g/1 oz/2 tablespoons single/light cream
  • 300 ml/10 fl oz/¼ cups milk or vegetable stock


Melt the butter in a pan and then sprinkle in the flour. Stir with a wooden spoon over a low heat to make a paste and just cook the flour a little. Pour in the liquid slowly, stirring all the time to make sure there are no lumps.