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Bechamel Sauce
a sauce traditionally made from a white roux and milk.
|
Serves |
4-6 |
|
Prep time |
5 minutes |
|
Cook time |
15 minutes |
A perfect creamy sauce for lasagne and pasta bakes.
Ingredients
|
50g |
butter |
|
30g |
flour |
|
400- 600ml |
milk |
|
salt and pepper, to taste |
|
Method
1. Place a large pan over a low heat and melt the butter.
2. Once the butter has melted, add the flour bit by bit, mixing all the time to ensure that no clumps remain. A flat spatula works well as a mixing tool to prevent any of the mix sticking to the pan.
3. Once all the flour has been added, start pouring in the milk a little bit at a time, whisking at all times to prevent any burning.
4. Once all your milk has been added and your sauce has thickened, season with salt and pepper and serve.
Chef’s tips
Turn your bechamel sauce into a cheese sauce by simply adding 300g of cheddar cheese after the milk!