how to make bechamel sauce

How to make bechamel sauce

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How to make bechamel sauce

5 from 1 vote
Recipe by Me To Mati #passionfood Course: SauceCuisine: FrenchDifficulty: Easy
Prep time


Cooking time



Béchamel sauce, when perfected, is something to be proud of. It forms a golden top layer of goodness for dishes such as moussaka, lasagne and if perfected it will form into a smooth and creamy texture.


  • 1-litre milk (room temperature)

  • 150 g butter

  • ½ cup plain flour (sifted)

  • 1 whole egg (beaten)

  • salt (to taste)

  • pepper (to taste)

  • ½ cup parmesan cheese (normally added on-top of dishes as a final step)


  • Add butter to the hot pot (low to medium heat), stirring until the butter has fully dissolved.
  • Slowly sift plain flour into the pot, continuing to stir slowly at the same time.
  • Continue stirring until mixture begins to change colour (brown colour).
  • Slowly add milk, continuing to stir slowly at the same time.
  • The mixture will begin to thicken, add 1 beaten whole egg to the mixture – stirring rapidly.
  • Add salt and pepper (to taste), continuing to stir slowly.
  • Once the mixture thickens, remove the pot from the heat, set aside until required. bechamel sauce for lasagna

Recipe Video


  • Ensure to whisk consistently (as you add ingredients) so that the sauce doesn’t form lumps.
  • Cook the sauce over a low to medium heat and to pull away from the heat as soon as the sauce thickens up.
  • When pouring béchamel sauce you normally would add ½ cup parmesan cheese (sprinkled over the top of the sauce).

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