Makes 750mL

This is one of our staples used across numerous other recipes. Béchamel Sauce is that creamy white sauce you usually see on lasagne, and it can actually be used across a number of other dishes. A current favourite is onto of potato bake as a healthier alternative to thickened cream. The secret to a good béchamel is paying attention. When it starts to thicken, keep stirring with a whisk to make sure that it doesn’t clump. When it takes on a melted cheese consistency, it’s done. If you really want it to taste great, make sure you buy quality full cream milk. Our favourite is the Pauls Farmhouse Gold range!

Equipment needed

Saucepan, whisk, measuring spoons.


2 tablespoons butter

750mL milk

1/4 cup plain flour


Step 1) Melt your butter over a medium-high heat.

Step 2) Add the flour and stir into the butter until they’re combined and the mixture starts to bubble.

Step 3) Add the milk and bring to a simmer while stirring with your whisk to ensure any clumps are broken up.

Step 4) After about 5 minutes, the sauce should start to thicken. At this time, remove from the heat and season with salt and pepper.