Béchamel Sauce

The classic White sauce made with our Classic Irish Butter Roux or our Gourmet Irish Butter Roux to use in your Lasagne, Cauliflower Cheese, Casseroles or pie mixes.

Prep Time: 5 minutes
Cook Time: 20 minutes
Photo of Béchamel Sauce Recipe with Kirks Roux

Béchamel Sauce

  • Ingredients
    Ingredients

    • 400ml whole milk
    • 1 onion halved
    • 1 bay leaf
    • 4-6 cloves
    • 50g (6Tsp) Kirk’s Classic Roux (or 40gm (5Tsp) Kirk’s Gourmet Roux)
    • Salt, to taste
    • Ground white pepper, to taste

  • Preparation
    Preparation

    1. Gently bring the milk to the boil in a small thick bottom pan with the onion, studded with the bay and cloves. Turn off the heat and leave to infuse for 10 mins.
    2. Remove the onion, bay leaf and cloves. Bring the milk back up to a slow simmer and add Kirk’s Roux over a low heat. Stir continuously until the roux melts into the milk – approx 3-4 mins.
    3. Cook the mixture at a low/medium heat for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste with pepper salt and nutmeg.
    4. To vary the thickness simply add more milk or a little more Irish Butter Roux and stir in 5 minutes before serving.

  • Variations
    Variations

    • Cream Sauce – A luxuriant variation from a béchamel to use with chicken, Pork or Fish

    • Add 100ml double cream to 400ml of your Bechamel and stir in for 3 minutes over very gentle heat with some finely chopped Parsley and Chives.
    • Mornay (cheese) Sauce – Classic Cheese sauce to use in Cauliflower cheese or serve with Chicken or Pork dishes.

    • With your Bechamel sauce still over a low heat add 50gm of finely grated Gruyere cheese and 50gm of finely Grated Parmesan Cheese to 400ml of sauce and stir in for the last 3 minutes of cooking. For a stronger flavour add mature cheddar cheese instead.
    • Mustard Sauce – A lovely tangy sauce that goes beautifully with Pork and Chicken.

    • With your Bechamel sauce still over a low heat add 30gm English Mustard or 40gm Dijon mustard to 400ml of sauce and stir in for the last 3 minutes of cooking.