Spice Road Spices
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The Art of Flavour Sunday e-magazine


Bechamel Classic Mother Sauce


  • 25g x Unsalted butter.

  • 25g x Plain flour

  • 500m/l Milk

  • 1 x Bay leaf

  • 1/4 x Teaspoon grated nutmeg

  • 1/4 x Teaspoon White pepper. White pepper is important for this recipe

  • 1/4 x Teaspoon Salt


For the roux, melt the butter, allow to cool a little then add the flour and continue to whisk until fully blended.

Then in a small sauce pan warm the milk almost to boil, add the bay leaf, salt, pepper and nutmeg and slowly add to the roux over a moderate heat and whisk until the sauce boils and thickens.

Continue to whisk over a moderate heat and gently simmer for around 15 minutes.

Important: The sauce will keep refrigerated for several days but do not freeze

Comments: This sauce will now give you the base for whatever derivative you create or choose.