Making Bechamel / White Sauce (For Macaroni and Cheese, Fish Pie, ‘Escalope Parmesan’)

This is one of my boys’ favourite. I like making this knowing that I use loads of milk and my boys are drinking the ‘milk gravy’ containing loads of goodness and calcium for their growing bones…and to prevent brittle bones for us oldies!

Here is how I make my white sauce also known as bechamel sauce where my boys (including Hubs) would drink it down and lick the plate clean each time.


37 g butter
37 g plain flour
900 mL milk
pinch of white pepper (optional)
4 bay leaves (optional)
125 g Chestnut mushrooms (optional only if you like to make mushroom favoured sauce)
salt (optional, I don’t use salt in my white sauce and it’s still delicious)
Loads of cheese to make a cheesy sauce (I never measure my cheese, I add a handful of grated cheese or 6 square sandwich cheese or 4 Laughing Cow triangular cheese…add more or less depending on your taste)

1. Melt the butter in a saucepan.
2. Remove from fire and stir in the flour. Whisk well.
3. Add milk slowly stirring continuously to prevent clumps, making a smooth sauce.
4. Add sliced mushroom and bay leaves.
4. Return to heat, bring to boil stirring continuously.
5. Simmer gently stirring continuously for 10 minutes, melt the cheese in and season with pepper and salt to taste.

Viola, yummy white sauce ready for your macaroni, fish pie and escalope parmesan!