Bechamel Sauce

Bechamel Sauce


3 tablespoons flour
3 tablespoons butter
2 cups milk
1 teaspoon lemon juice
salt and ground white pepper to taste


  • Over medium heat melt the butter, add flour and fry until golden brown. 
  • Gradually add cold milk, stirring constantly.
  • Cook 5 minutes than add salt, lemon juice and pepper and continue stirring until sauce thickens (about 15 minutes).

Real Cooking

Béchamel Sauce
Béchamel Sauce, also known as white sauce, is a basic sauce which is used as the base for other sauces, such as mornay sauce and cheese sauce. The basic sauce is made by stirring milk gradually into a flour-butter roux. The thickness of the final sauce depends on the proportion of milk and roux.

The sauce is named for Louis XIV's steward, Louis de Béchamel, who is sometimes attributed with having invented it. FREE Recipes