Mary Berry Béchamel Sauce
Mary Berry’s version of béchamel sauce is a traditional white sauce made from a butter-and-flour roux enriched with milk. The technique ensures the sauce thickens without lumps and maintains a silky finish. It’s neutral enough to complement vegetables, pasta, and meats while being strong enough to stand alone in casseroles or creamy bakes.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
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50g butter
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50g plain flour
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600ml milk (preferably warm for smoother mixing)
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Salt and black pepper, to taste
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Pinch of nutmeg (optional but traditional)
Instructions
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Melt the butter: Warm butter in a saucepan over gentle heat until fully melted.
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Form the roux: Stir in the flour and cook for 1–2 minutes, whisking constantly to remove the raw flour taste.
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Add milk gradually: Pour in the milk a little at a time, whisking after each addition to avoid lumps.
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Bring to a simmer: Keep whisking until the sauce thickens to your desired consistency.
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Season well: Add salt, black pepper, and a pinch of nutmeg if you prefer.
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Use immediately: Stir and pour the sauce into your recipe while warm.
Find it online: https://maryberrycooks.co.uk/mary-berry-bechamel-sauce/