Béchamel sauce

Béchamel sauce
Prepare ingredients.
Prepare 300 milliliters of milk in a cooking pot.
Add 1 bay leaf.
Add 6-8 peppercorns.
Add 1-2 slices of onion.
Add 1 mace.
Turn heat to medium.
Simmer for 3-5 minutes.
Turn off the heat, cover the cooking pot and let the milk rest for 10 minutes.
Transfer to a bowl.
Throw bay leaf, onion slices and mace away.
Heat 2 tablespoons of butter in a cooking pot.
Add 3 tablespoons of flour.
Stir briefly.
Pour milk gradually ...
Stir constantly ...
Add 1/2 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Stir it until thickens.
Remove from the heat and let it cool down a bit.


Béchamel sauce is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces.


300 milliliters milk
1 bay leaf
6 peppercorns (5-8)
1 mace (dried reddish covering of nutmeg seed)
2 tablespoons butter
3 tablespoons flour
1⁄2 teaspoon salt
1⁄2 teaspoon pepper powder