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Kitchen Basics: A Simple Bechamel Sauce {White Sauce} Recipe

Bechamel (also known as White Sauce) is so simple to make, is incredibly versatile and it freezes brilliantly. Stash a batch in the freezer for a quick meal.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 cups
Calories: 267kcal
Author: Tania @ The Cook's Pyjamas


  • 60 g (1/4 cup) butter
  • 50 g (1/3 cup) plain flour
  • 500 mls (2 cups) milk
  • 125 g (1 1/4 cups) grated cheddar cheese
  • 3 Tablespoons grated Parmesan cheese
  • Pinch of nutmeg
  • Salt & pepper


  • Melt the butter in a saucepan over a low heat.
  • Add the flour and whisk into the butter until smooth.
  • Cook the flour & butter for 2 minutes, whisking constantly, until the mixture bubbles and changes to a lighter colour. This ensures that the flour is cooked.
  • Gradually add the milk, stirring constantly to stop lumps forming.
  • Season with salt, pepper and nutmeg.
  • Cook the sauce over a low - medium heat for about seven minutes, stirring frequently, until the sauce thickens.
  • Allow the sauce to come to the boil (it should just start to blip quietly) then remove from the heat.
  • Stir in the cheeses.
  • Use as required.


If lumps start to form as you are adding the milk, remove the saucepan from the heat and whisk until the mixture smooths out. Put the saucepan back on the heat and continue to add the remainder of the milk.
This sauce will keep in the fridge for a few days and freezes well. Just reheat before using.
Bechamel can be readily made in the Thermomix. Use this recipe but follow the method given in your Everyday Cook Book.