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Delia Smith Béchamel Sauce Recipe

Delia Smith Béchamel Sauce Recipe

Delia Smith's béchamel sauce recipe gives you a smooth, properly made white sauce built on a classic roux.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course: Side Dish
Cuisine: British, French
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 40 g unsalted butter
  • 40 g plain flour
  • 500 ml milk warmed
  • Salt and freshly ground black pepper
  • A pinch of freshly grated nutmeg

Method
 

  1. Melt the butter in a saucepan.
  2. Stir in the flour and cook for 1–2 minutes to form a roux.
  3. Off the heat, whisk in a small splash of warm milk until smooth.
  4. Continue adding milk gradually, whisking between each addition.
  5. Add the remaining milk once the base is smooth.
  6. Return to the heat and whisk until simmering and thickened.
  7. Simmer for a further 2 minutes, whisking.
  8. Season with salt, pepper and nutmeg.

Notes

Cook the roux for a full 1–2 minutes to cook out the raw flour taste.
Warm the milk before adding to prevent the sauce seizing.
Add the first additions of milk gradually to avoid lumps.
Simmer for a further 2 minutes at the end for the best finished flavour.
Freezes reasonably well for up to 2 months; whisk well after reheating.