Béchamel Sauce

Béchamel Sauce:

  • 50g butter
  • 50g plain flour
  • 900ml full-fat milk
  • Salt & pepper
  • A pinch of nutmeg


  1. In a medium sized saucepan, melt the butter over a medium heat
  2. Once the butter has melted completely, add the flour and stir for a couple of minutes until the flour cooks through
  3. Add a splash of milk and whisk to combine. Continue to add the milk a little at a time, making sure that the milk and flour amalgamate completely before adding more. Whisk thoroughly to prevent any lumps
  4. Once all the milk has been added, season with salt and pepper as well as a pinch of nutmeg
  5. Continue to whisk over a medium heat until the sauce coats the back of a wooden spoon