Béchamel Sauce (Beeton)
Few sauce recipes are as satisfying as a well-made Béchamel Sauce (Beeton). The star here is (10.5 oz) of plain flour, supported by a short list of everyday ingredients. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 30 min
- Total 30 min
- Level Easy
Ingredients
- 40 g (10.5 oz) of plain flour
- 40 g (2 oz) of butter
- 700 ml 700 ml (1¼ pints) of milk (or white stock), 1¼ pints) of milk (or white stock
- 1 small Onion or shallot
- 1 small Bouquet Garni, parsley, thyme, bay leaf
- 10 Peppercorns
- ½ Bay Leaf
- ½ tsp Cayenne
- ½ tsp Ground Nutmeg
- ½ tsp Salt
Method
- Put the milk into a saucepan and place on the hob. Add the onion or shallot, the bouquet garni, peppercorns, mace, and bay leaf, and bring to a boil.
- In another saucepan, melt the butter, stir in the flour, and cook a little without browning to make a roux.
- Stir in your hot milk mixture and whisk over the heat until it boils, then bring down the temperature and let it simmer for 15 to 20 minutes.
- Strain and pass through a sieve or muslin, return to the saucepan, and season lightly with ½ tsp nutmeg, ½ tsp cayenne, and ½ tsp salt.
Tips for the best Béchamel Sauce (Beeton)
- Keep the simmer gentle. A hard boil toughens (10.5 oz) of plain flour and drives off the liquid too fast.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Béchamel Sauce (Beeton) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Béchamel Sauce (Beeton) recipe medium to make?
It is rated medium: 10 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for (10.5 oz) of plain flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does Béchamel Sauce (Beeton) take to make?
About 30 minutes in total — roughly under an hour of preparation and 30 minutes of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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