Delia Smith Béchamel Sauce Recipe

Delia Smith Béchamel Sauce is the sophisticated, classical French version of a white sauce. Unlike the quick “all-in-one” method, this recipe begins by infusing the milk with onion, bay leaf, and mace, creating a fragrant liquid that is then thickened with a traditional butter and flour roux. The result is a glossy, porcelain-white sauce with a depth of savory flavor that serves as the luxurious foundation for the finest Lasagne, Moussaka, or Fish Pie.

Delia Smith Béchamel Sauce Ingredients

For the Infused Milk:

• 425ml (3/4 pint) Milk: Whole milk is essential for the correct richness and texture.
• 1 small Onion: Peeled and halved.
• 1 Bay Leaf: Fresh or dried.
• 1 blade of Mace: Or a few black peppercorns. This adds the subtle, warming spice note characteristic of a true Béchamel.

For the Roux:

• 25g (1 oz) Butter: Salted or unsalted.
• 25g (1 oz) Plain Flour: Sifted.
• Salt and Freshly Milled Black Pepper: To taste.
• 2 tablespoons Single Cream: (Optional) Delia often finishes her Béchamel with cream for a velvety texture.

How To Make Delia Smith Béchamel Sauce

1. Infuse the milk: Place the milk, halved onion, bay leaf, and mace (or peppercorns) into a small saucepan. Place over low heat and bring slowly to the boil. As soon as bubbles appear, remove from the heat. Cover the pan with a lid and let it stand for 30 minutes to 1 hour. This allows the aromatics to steep into the milk.
2. Make the roux: After the milk has infused, strain it into a jug and discard the vegetables. In a clean saucepan, melt the butter over gentle heat. Stir in the flour with a wooden spoon. Cook gently for 1–2 minutes to cook out the raw flour taste, but do not let it brown (it must stay pale).
3. Thicken the sauce: Remove the pan from the heat. Gradually add the strained infused milk to the roux, a little at a time, stirring vigorously after each addition to prevent lumps. Once about half the milk is incorporated, you can add the rest more quickly.
4. Simmer the Béchamel: Return the pan to the heat and bring to a simmer, stirring constantly with a whisk. Let the sauce bubble very gently on the lowest heat for at least 5–10 minutes. This long simmer ensures a silky texture and fully cooked flour.
5. Finish the sauce: Season with salt and freshly milled black pepper. If you want an extra luxurious finish, stir in the 2 tablespoons of single cream just before serving or using.

Recipe Tips

• The Infusion: Do not skip the resting time for the milk. Just like tea, the flavor needs time to extract. If you rush this, you just have plain white sauce, not Béchamel.
• Adding Liquid: Always take the roux off the heat when adding the liquid initially. This temperature drop helps prevent the flour from seizing into unmanageable lumps.
• Cook it Out: A raw flour taste ruins a Béchamel. The final 10-minute gentle simmer is what gives the sauce its glossy, professional finish.
• Skin Prevention: If you aren’t using the sauce immediately, pour it into a bowl and press a sheet of cling film or buttered parchment paper directly onto the surface of the sauce to prevent a skin from forming.

What To Serve With Béchamel Sauce?

This is a master sauce intended to be a building block. It is the required white layer for a Traditional Lasagne al Forno or a Greek Moussaka, where the infused flavor stands up to the rich meat sauces. It is also the perfect base for a Mornay Sauce (just add cheese) to pour over steamed cauliflower or to bind a luxury fish pie.

How To Store Leftovers Béchamel Sauce?

• Refrigerate: Store in a sealed container (with plastic wrap touching the surface) in the fridge for up to 3 days. It will set into a firm jelly.
• Reheat: To bring it back to life, warm it gently in a saucepan with a splash of extra milk, whisking constantly to smooth out any lumps.
• Freeze: Béchamel freezes reasonably well for up to 1 month. Thaw in the fridge and whisk vigorously upon reheating to re-emulsify the fats.

Béchamel Sauce Nutrition Facts

• Calories: ~220 kcal
• Fat: 14g
• Carbohydrates: 16g
• Protein: 8g
• Nutrition information is estimated for the full batch (approx 425ml).

FAQs

Try More Recipes:

• Delia Smith All In One White Sauce Recipe
• Delia Smith White Sauce​ Lasagne Recipe
• Delia Smith Cheese Sauce​ Recipe