Béchamel sauce or White sauce Recipe
Total time: 15 to 30 minutes
Preparation time: 5 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note

Béchamel sauce, sometimes called white sauce, is a culinary staple. Below you'll find the classic version, but you can personalize it by adding a spice or simply adding a shallot which can be removed once the sauce is cooked.

Seasoning and variations

  • Season with salt and white pepper (so as not to color the sauce with black flecks)
  • in many Quebecois and Greek recipes, a pinch of nutmeg is added
  • since the sauce is relatively bland, it can also be flavored with a touch of curry for chicken; a sprig of dill for fish; a bunch of tarragon for poultry, etc.;
  • for salmon pie, add slices of hard-boiled egg 
  • you can sauté a minced shallot in the butter at the beginning of the recipe 
  • to add a French touch to a sauce for seafood, reduce the amount of milk and add 70 ml (5 tbsp.) white wine or use 1/3 fish stock
Ingredients for 500 ml (2 cups)
- 6 tbsp. butter
- 6 tbsp. flour
- 500 ml (2 cups) milk
- Salt and pepper
  1. Melt the butter in a small saucepan;
  2. remove the saucepan from the heat; add the flour and a little milk;
  3. whisk well; add the remaining milk;
  4. return to low heat and let thicken, whisking occasionally so that the sauce is smooth and well-blended.
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