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Basic White Sauce (Bechamel Sauce)


Preparation Time: 2 minutes
Cooking Time: 10 minutes
Servings: Makes 1/4 - 1 pint


40g (1½ oz) plain flour / wholemeal flour

40g (1½ oz) margarine

Black pepper

275ml (¼ pint) semi-skimmed milk (thick sauce) OR

425ml (½ pint) semi-skimmed milk (medium thick sauce) OR

570ml (1 pint) semi-skimmed milk (thin sauce)


1. Melt the margarine in a saucepan over a medium heat but don't let it burn.

2. Add the flour and stir until fully mixed together into a thick paste - this forms the "roux". Cook the roux for 1 minute.

3. Gradually add the milk, stirring until fully combined with each addition.

4. When all the milk has been added stir continuously over a medium heat until the sauce begins to thicken.

5. Cook over a high heat until the sauce starts to boil, then reduce the heat and simmer gently for 5 minutes stirring continuously. The sauce should be smooth and glossy without any lumps.

6. Season with black pepper.

Basic white sauce and ingredients in a pan on a wooden background