View my step-by-step video


I love saying ‘Bechamellllllllll’ and I love eating it. I learned how to make this at a course at George Brown Culinary and love to make it to top a Lasagna, Shepherd’s pie or Moussaka. Simple ingredients like flour, butter and milk are combined to make this delicious silky delight.

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Bechamel sauce


  • 4 tbsps butter
  • 4 tbsps all purpose flour
  • 4 cups milk
  • salt
  • pepper
  • 1/2 cup Gruyere cheese optional
  • Pinch of nutmeg (optional)


  1. Heat the butter, add the flour and whisk to combine and form a roux
  2. Add the cold milk slowly to the hot roux
  3. Stir over low heat till thickened
  4. Add salt, pepper and optional cheese and nutmeg.