Bechamel Sauce

Page Contents


  • 50g butter
  • 1 tbsp plain flour
  • 100ml milk, warmed
  • Salt & pepper
  • 30g Comté, grated


  1. Heat butter in a saucepan until melted and slightly bubbling.
  2. Stir the flour into the butter to make a paste, cook for a minute.
  3. Gradually whisk in the warmed milk, a little at a time, until smooth. Season with salt & pepper. Simmer for a few minutes, until thickened.
  4. Take off the heat and stir in 30g cheese until melted. Ready to serve! Yum! Protection Status