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Basic Béchamel Sauce With Lots of Flavour

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“This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. It is a bit more involved than your usual béchamel, but so worth it. The taste is outstanding and really makes gratins and pasta shine.”
READY IN:
50mins
YIELD:
500 ml of sauce
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan combine milk, onion, peppercorns and laurel leaf. Bring to a boil, then take off the heat and let steep for 20 minutes.
  2. Strain milk through a sieve. If using this sauce in my pasta gratin recipe, keep the onion, if not discard onion with the laurel leaf and peppercorns.
  3. In a second saucepan melt the butter over medium heat. Add the flour and whisk in using a wire whisk. Let colour for 1 minute whisking continuously.
  4. Slowly add the 1/3 of the milk whisking it in so that no lumps form. When sauce looks thickened, add another 1/3 of the milk. Keep whisking and finally add the last third.
  5. Bring to a boil and let simmer for 15 minutes. Season with salt and pepper to taste and a good pinch of nutmeg.
  6. If you dont use the sauce right away, cover it so that the milk doesnt form a skin on top.

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