How To Make Bechamel Sauce Recipe Nz Easy

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The world of sauces is vast and wonderful, and bechamel sauce stands as a true cornerstone. This creamy, French staple is a blank canvas for endless flavor variations, gracing everything from pasta dishes to casseroles and gratins. In New Zealand, bechamel sauce, also known as white sauce, finds its way into many a hearty meal, adding a touch of decadence and silky richness.

This recipe guides you through creating a classic bechamel sauce, perfect for any culinary adventure. So, grab your whisk and get ready to whip up this versatile sauce in under 30 minutes!

Bechamel sauce recipe
Bechamel sauce recipe


50g unsalted butter

  • 50g plain flour
  • 1 liter whole milk (full cream milk in NZ)
  • Pinch of freshly grated nutmeg
  • Salt, to taste
  • Freshly ground black pepper, to taste

  • Instructions:

    1. Melt the Butter: In a saucepan over medium heat, melt the butter until it becomes a light golden brown color. This adds a nutty depth of flavor to the sauce, but be careful not to let the butter burn.

    2. Whisk in the Flour: Once the butter is melted, whisk in the flour all at once. Continue whisking constantly for about 1 minute to form a roux (a paste made from fat and flour). The roux will be light golden brown and slightly thickened.

    3. Gradually Add Milk: Slowly whisk in the milk, a little at a time, until fully incorporated. After each addition, whisk vigorously until the sauce is smooth and free of lumps. This process ensures a silky texture in the final sauce.

    4. Bring to a Simmer: Increase the heat slightly and bring the sauce to a simmer. Continue whisking occasionally to prevent scorching and ensure even cooking. The sauce will thicken as it simmers.

    5. Season and Adjust: Once the sauce has reached your desired consistency (it should coat the back of a spoon), season with nutmeg, salt, and freshly ground black pepper to taste. You can adjust the thickness by adding a little more milk for a thinner sauce or simmering for a longer time for a thicker consistency.

    6. Serve and Enjoy: Your bechamel sauce is now ready to use! Serve it immediately over your favorite pasta dish, vegetables, or incorporate it into casseroles, gratins, or stews.

    Nutrition Facts (per serving, approximately 1/4 cup):

    Calories: 230

  • Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 45mg
  • Sodium: 220mg
  • Carbohydrates: 18g
  • Sugar: 4g
  • Protein: 5g

  • Conclusion:

    Bechamel sauce is a fundamental culinary skill to have in your repertoire. Its versatility allows you to create endless flavor combinations, adding a touch of creamy elegance to your dishes. So next time you’re looking to elevate a simple meal, whip up a batch of this easy bechamel sauce and experience the magic it brings to your food!


    1. Can I use a different type of milk?

    Yes, you can substitute whole milk with low-fat milk, skim milk, or even plant-based milk alternatives like almond milk or oat milk. However, using a milk with a lower fat content will result in a slightly thinner sauce.

    2. How can I save leftover bechamel sauce?

    Let the sauce cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking constantly, until warmed through.

    3. My bechamel sauce is too thick! How can I thin it out?

    If your bechamel sauce becomes too thick, simply whisk in a little more milk, one tablespoon at a time, until it reaches your desired consistency.

    4. My bechamel sauce is lumpy! What did I do wrong?

    Lumps can occur if the flour is not fully incorporated into the melted butter or if the milk is added too quickly. To fix this, whisk the sauce vigorously and try passing it through a fine-mesh sieve to remove any remaining lumps.

    5. What flavor variations can I try with bechamel sauce?

    The beauty of bechamel sauce lies in its adaptability. Here are some ideas to get you started:

    Add grated cheese like Parmesan or Gruyere for a cheesy twist.

  • Stir in chopped fresh herbs like parsley, thyme, or chives for a burst of freshness.
  • Infuse the milk with spices like bay leaves or peppercorns for a more complex flavor profile.
  • Add a splash of Dijon mustard for a touch of tang.