From Ooni · Collected to try
Béchamel white sauce
Milk, butter and flour, infused with onion, bay and nutmeg.
- Makes
- One batch · 450 g milk base
- Plan ahead
- 25–30 minutes, plus heating
Ingredients
One batch
- 450 g whole milk
- 1 onion, peeled and halved
- 1 bay leaf
- ½ teaspoon nutmeg
- 50 g butter
- 50 g plain flour
- Salt and pepper, to taste
Let’s make it
Bring milk, onion, bay and nutmeg gently to a boil. Simmer 5 minutes, then switch off and infuse for 15 minutes.
In another pan, melt the butter over low heat. Stir in the flour to make a paste.
Remove the onion and bay. Gradually stir the infused milk into the butter-flour mixture.
Stir over gentle heat for 5–10 minutes, until thick. Season; stir occasionally as it cools.
Recipe source: Ooni · Classic Béchamel Sauce.
A concise kitchen summary. Visit the original for the full guide and variations. Source checked 2026-09-13.