Béchamel
Milk infused with onion and bay, thickened with white roux and finished with nutmeg.
Milk infused with onion and bay, thickened with white roux and finished with nutmeg.
Approximately 1 L sauce
Ingredients
- White roux80 g
- Whole milk1 L
- Onion80 g
- Bay leaf1
- Nutmeg0.2 g
- Salt6 g
- White pepper0.5 g
Method
Warm milk with halved onion and bay leaf until steaming; infuse off heat for 15 minutes and strain.
Warm the white roux and whisk in the infused milk gradually until completely smooth.
Simmer gently for 20 minutes, stirring the base and corners so it cannot catch.
Season with salt, white pepper and nutmeg. Pass through a fine sieve. Adjust thickness with a little milk if necessary.
Chef’s notes
- It should coat a spoon smoothly, without a floury taste. Use white roux, with no colour.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.
Allergens and diet
Milk. Wheat.
Used in
Also in the Recipe Book
Last refined · October 2026