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Cabarrus Magazine

Breaking Bread: Béchamel Sauce

Jul 31, 2017 08:30AM ● By Jason Huddle

Breaking Bread: Béchamel Sauce

In French, it is called la mere des sauces or mother of most French sauces. By simply adding ingredients to it, one can make the famous Mornay sauce, Sauce D’anchois (anchovy sauce), basil sauce, onion sauce, cream sauce, etc. Many chefs think they know how to prepare it but, unfortunately, they rely on their intuition and do not make it the classical French way.



1/2 cup butter

1/2 cup flour

50 ounces milk (any form, but preferably whole milk)

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. nutmeg


Yield: 30 persons

Shelf Life: 5 to 7 days


The first rule about béchamel sauce is that you need to use equal amounts of flour and butter. The second rule is what we call in French (la regle de cuillère: spoon rule), which simply states that once you immerse your spoon inside the sauce and the back of it is completely covered, then your béchamel is ready.


In a saucepan, melt butter on medium heat. Once the butter is melted, add flour slowly and mix energetically with a whisk. When it becomes a smooth paste, add your milk and keep whisking until the milk thickens. Finally, immerse a spoon inside the sauce and do the test. Once the back of the spoon is covered, your béchamel is ready. Add to it salt, pepper, nutmeg, and Bon Appetit!

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