Otway Pasta Company Béchamel Sauce — Gluten Free

By Steve Robinson


  • 60g salted butter
  • 30g all-purpose gluten free flour
  • 350g milk
  • 1/8 tsp ground nutmeg
  • 40g parmesan, finely grated
  • Salt and pepper to taste


  • In a small saucepan gently melt the butter, once melted add the flour. Stir and cook flour butter mixture for 1-2 minutes being careful not to burn the butter.
  • Add ½ the milk while stirring with a whisk. Once combined with no lumps add the remaining milk. Continue to cook and whisk until the sauce thickens and coats the back of a wooden spoon. Normally 8-10 minutes.
  • Remove from heat, add nutmeg, parmesan and salt and pepper to taste. Continue to mix until cheese is melted.
  • Use to top a lasagne or add to your favourite pasta — enjoy!

Download the recipe.