Béchamel Sauce is a classic French sauce that is used for such dishes like souffles, lasagne, casseroles. This is a basic sauce, so depending on the particular purpose you can put a variety of spices and additives. The sauce may be slightly thicker or thinner, depending on the recipe, which is used.


  • butter 2 oz.
  • wheat flour 2 oz.
  • milk 12 liter
  • salt 12 tsp.
  • black pepper 12 tsp.


  1. Melt the butter in a frying pan over low heat.
  2. Add the flour. Stir until smooth, bring mixture to a boil.
  3. Add a little cold milk, continuing to stir. Note that the mixture should be hot, but cold milk. Do not rush and well-pound mix.
  4. Add the rest of the milk, put on a little fire and stir vigorously.
  5. Bring the sauce to a boil and then boil for about 5 minutes.
  6. Add salt and pepper. The final consistency of the sauce must be smooth and free of lumps.
  7. If you can not quite get a homogeneous mixture without lumps, just wipe the sauce through a sieve.
  8. Enjoy your meal!!!