The bechamel sauce

The bechamel sauce

The Bechamel sauce is one of the basic sauces, without which there is no good cuisine. It is best to combine it with tomato sauce, and it is an indispensable addition to dishes from pasta. The bechamel sauce is also called the white sauce.


  • 50 g of butter
  • 50 g flour
  • 0.5 liters of warm milk
  • 2 pinches of salt
  • 1 pinch of black pepper
  • 1 pinch of grated nutmeg

bechamel sauce

Bechamel sauce is best to combine with pasta dishes.


  1. In a pan with high edges we melt the butter. Add flour and mix until the mixture became smooth. While stirring, slowly add the warm milk. Salt and pepper to taste and spice up with nutmeg. Stir about 5 minutes over a weak fire.
  2. If there are lumps in the bechamel sauce, strain it with strainer or you can mix it with hand blender.
  3. In the bechamel sauce you can optionally stir in grated cheese like Parmesan, Edam, Pecorino.


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