Béchamel Sauce


  • 2 oz / 60 g butter
  • 2 oz / 60 g plain flour
  • pt / 850 ml boiling milk
  • salt
  • freshly ground white pepper
  • pinch of freshly grated nutmeg


Put the butter in a heavy saucepan, and melt it over a low heat. Stir in the flour until you have a smooth paste. Do not allow the flour to colour. Pour on a little of the milk, and stir until smooth, then gradually add the rest, stirring continuously to avoid any lumps forming. When smooth, season to taste with salt, pepper and nutmeg, and cook gently for 8–10 minutes, stirring from time to time. Cool, cover and refrigerate until required.