Béchamel Sauce

This works as a white sauce for lasagne or alternatively add cheddar to make a sauce for Macaroni Cheese.


  • 1 pint of milk
  • 40 grams of plain flour (or corn flour)
  • 40 grams of butter
  • Salt and white pepper
  • Black pepper
  • A little freshly grated nutmeg
Béchamel sauce

Béchamel sauce


  • Melt the butter in a saucepan.
  • Once melted sieve in the flour.
  • Take the pan of the heat and gradually stir in the milk.
  • Return to the pan to the heat and bring to the boil, stir regularly to ensure the sauce doesn’t go lumpy.
  • Bring the pan back to a simmer and season with salt, white pepper and nutmeg.

The Mother Sauces

Culinary experts suggest that mastering the five mother sauces of French cuisine is an essential skill for one to be truly considered a good cook.

In the early 1800s noted French chefs, Marie-Antonie Carême and Auguste Escoffier catered for Europe’s royalty and elite and created five primary sauces which form the basis for most other sauces… although I am guessing HP and Ketchup are exceptions to this rule.

On my quest to become a truly good cook (and one day culinary expert), I am setting myself the mother of all challenges; mastering all five sauces.

Admittedly the words ‘classical’ and ‘French’ frighten me, but looking at the list of my fears have been somewhat alleviated…

Five Mother Sauces:

  • Béchamel
  • Velouté
  • Espagnole
  • Hollandaise
  • Tomate

Already I can make Tomato, Béchamel and possibly an Espagnole – this seems to be a brown roux and sounds like a fancy name for gravy.

Over the next few weeks this section will be updated with a recipe for each of the sauces allowing you all to chart my progress from amateur gravy maker to master sauce creator.