Delia Smith Béchamel Sauce

This Delia Smith Béchamel Sauce is a smooth, velvety white sauce that forms the backbone of countless classic dishes. It has a rich yet delicate flavour, a silky texture, and comes together with just a handful of everyday ingredients. The method is straightforward and ideal for beginners, with reliable results every time. From start to finish, it takes around 15 minutes.

Ingredients

For the béchamel sauce

50g unsalted butter
50g plain flour
600ml full-fat milk, warmed
Salt, to taste
Freshly ground white or black pepper, to taste
A small pinch of freshly grated nutmeg, optional

How to Make Delia Smith Béchamel Sauce

Prepare the pan: Place a medium saucepan over gentle heat and add the butter. Allow it to melt slowly without browning.
Make the roux: Stir in the plain flour and cook for about 1 minute, stirring constantly, until you have a smooth paste. This removes the raw flour taste.
Add the milk gradually: Remove the pan from the heat and add a little of the warm milk, whisking well to avoid lumps. Continue adding the milk a little at a time until fully incorporated.
Cook until thick: Return the pan to medium heat and cook, stirring continuously, until the sauce thickens and becomes smooth and glossy.
Season the sauce: Add salt, pepper, and a pinch of nutmeg if using. Stir well and simmer gently for 2 to 3 minutes, then remove from the heat.

Tips for Perfect Béchamel Sauce

How do I stop béchamel sauce from going lumpy?

Always add the milk gradually and whisk continuously, especially at the beginning. Using warm milk also helps the sauce come together smoothly.

Why does my sauce taste floury?

This usually means the roux was not cooked long enough. Let the butter and flour cook gently for at least one minute before adding the milk.

How thick should béchamel sauce be?

It should coat the back of a spoon and hold a clear line when you draw your finger through it. You can thin it with a splash of milk if needed.

Serving Suggestions

Use as the base for lasagne or moussaka
Pour over steamed vegetables like cauliflower or leeks
Turn it into cheese sauce by adding grated Cheddar

Storage

Room temperature

Béchamel sauce should not be kept at room temperature for extended periods. Use immediately or cool quickly.

Refrigerator

Store in an airtight container in the fridge for up to 2 days. Place cling film directly on the surface to prevent a skin forming.

Freezing

Béchamel can be frozen for up to 1 month. Defrost overnight in the fridge and reheat gently, whisking well to restore the texture.

Nutrition

Calories: 180 kcal
Carbohydrates: 12g
Protein: 5g
Fat: 13g
Saturated fat: 8g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make béchamel sauce in advance?

Yes, you can make it up to two days ahead. Store it in the fridge with cling film touching the surface and reheat gently before using.

How do I turn béchamel into cheese sauce?

Remove the sauce from the heat and stir in grated cheese until melted and smooth. Cheddar works particularly well.

Can I use plant-based milk instead of dairy milk?

Yes, unsweetened oat or soy milk works well, though the flavour and thickness may vary slightly.

Why is my béchamel sauce too thick?

Simply whisk in a little extra warm milk until you reach the desired consistency.