Bechamel Sauce

Condiments and Sauces

Recipe courtesy of Louisiana Kitchen & Culture

Makes 1½ cups

  • 2 cups whole milk
  • 1/2 pound (2 sticks) salted butter
  • 1/2 cup all-purpose flour

Note: This recipe will yield a very thick version of the classic white sauce that serves as a base or additive for numerous French recipes. It is imperative to watch the roux carefully upon adding the flour. It will darken quickly. A blond roux is desired for this sauce.

Bechamel Sauce

 Bechamel Sauce

Click image to enlarge.


In a medium saucepan heat the milk until simmering.
In a separate medium sauté pan melt the butter and slowly incorporate the flour, whisking constantly over low heat to make a blonde roux. 
Slowly incorporate 1 cup of the heated milk to the roux, whisking constantly.   Cook over low heat for 10 minutes, until mixture becomes paste-like in consistency.
Slowly incorporate the remaining milk and whisk until smooth.

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