Amelia Grace Béchamel is one of those foundational sauces that, once you’ve properly learned it, opens the door to a huge number of other dishes — lasagne, cauliflower cheese, a proper gratin, or simply a rich sauce for poached fish.
This is the traditional roux-based method, cooking butter and flour together first before gradually adding warm milk, which gives you complete control over the texture and helps guarantee a smooth, glossy result every single time you make it.
Why Cooking the Roux First Is Worth the Extra Minute
The roux — that initial paste of butter and flour cooked together — does more work than people often realise, and rushing it affects the whole finished sauce.
Cooking the flour in butter for even just a minute before any liquid is added starts to cook out the raw, starchy taste that flour has straight from the packet, which would otherwise linger unpleasantly in the finished sauce.
This brief cooking time also coats each grain of starch evenly in fat, which is part of what helps the sauce thicken smoothly later, rather than clumping unevenly once the milk goes in.
Ingredients for Delia Smith Béchamel Sauce
- 40g unsalted butter
- 40g plain flour
- 500ml milk, warmed
- Salt and freshly ground black pepper
- A pinch of freshly grated nutmeg
How to Make Delia Smith Béchamel Sauce — Step by Step
Step 1 — Melt the Butter
Melt the butter in a saucepan over low-medium heat.
Step 2 — Add the Flour
Add the flour and stir continuously with a wooden spoon for 1–2 minutes, until you have a smooth, pale paste (the roux) with a slightly biscuity smell.
Step 3 — Add the Milk Gradually
Take the pan off the heat and add a small splash of the warmed milk, whisking vigorously until fully smooth and combined before adding the next splash.
Step 4 — Continue Adding Milk
Repeat this process, adding the milk a little at a time and whisking thoroughly between each addition, until about a third of the milk is incorporated and the mixture is smooth.
Step 5 — Add the Remaining Milk
Once the sauce is smooth and loosened, you can add the rest of the milk in larger amounts, still whisking continuously.
Step 6 — Return to the Heat
Return the pan to a low-medium heat and cook, whisking constantly, until the sauce comes to a gentle simmer and thickens to a smooth, coating consistency.
Step 7 — Simmer Briefly
Let it simmer very gently for a further 2 minutes, still whisking, to cook out any last trace of raw flour taste.
Step 8 — Season
Season with salt, pepper and nutmeg, whisking briefly to combine.
My Top Tips for the Best Delia Smith Béchamel Sauce
Cook the roux properly before adding any liquid. That initial minute or two makes a real difference to the final flavour, cooking out the raw taste of the flour.
Warm the milk before adding it. Cold milk added to a hot roux can cause the sauce to seize and clump, so warming it first helps everything combine much more smoothly.
Add the milk gradually at the start. Those first few splashes, whisked in thoroughly, are what prevent lumps from forming — you can add more quickly once the base is smooth.
Use a proper balloon whisk. It breaks up any small lumps far more effectively than a wooden spoon, giving you a smoother finished sauce.
Don’t rush the final simmer. Those extra 2 minutes cook out any remaining raw flour taste, so the sauce tastes properly finished rather than slightly starchy.
Serving Suggestions
Use this as the base for a classic lasagne, pour it over cauliflower and top with cheese for cauliflower cheese, or use it as a rich sauce for poached fish or a vegetable gratin. Stir through grated cheese off the heat for a simple, versatile cheese sauce.
How to Store Delia Smith Béchamel Sauce
In the fridge: Store in an airtight container for up to 3 days. Reheat gently, whisking in a splash of milk to loosen it back to a smooth consistency.
At room temperature: Not suitable — refrigerate promptly once cooled, as with any milk-based sauce.
In the freezer: Freezes reasonably well for up to 2 months, though a good whisk once thawed and reheated will help bring it back to smooth.
Delia Smith Béchamel Sauce Recipe
Ingredients
Method
- Melt the butter in a saucepan.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Off the heat, whisk in a small splash of warm milk until smooth.
- Continue adding milk gradually, whisking between each addition.
- Add the remaining milk once the base is smooth.
- Return to the heat and whisk until simmering and thickened.
- Simmer for a further 2 minutes, whisking.
- Season with salt, pepper and nutmeg.
Notes
Frequently Asked Questions About Delia Smith Béchamel Sauce
Why did my sauce turn out lumpy?
This usually happens if the milk was added too quickly at the start, before the roux had a chance to properly absorb each addition. Add the first splashes gradually, whisking thoroughly between each one.
Why does my sauce taste of raw flour?
This means the roux wasn’t cooked for long enough at the start, or the final simmering time was skipped. Both steps are important for cooking out that raw, starchy taste.
Can I make this sauce ahead of time?
Yes, make it up to 2 days ahead and keep it covered in the fridge. Reheat gently, whisking constantly, adding a splash of milk if it’s thickened too much on standing.
How do I make a thicker or thinner béchamel?
For a thicker sauce, increase the butter and flour slightly while keeping the milk the same. For a thinner sauce, simply whisk in a little extra warm milk once it’s cooked.
