Smooth, creamy and delicately seasoned, this classic French mother sauce is a versatile foundation for lasagne, gratins and countless other dishes.
Classic Béchamel Sauce
Description
Smooth, creamy and delicately seasoned, this classic French mother sauce is a versatile foundation for lasagne, gratins and countless other dishes.
Ingredients
Ingredients
Instructions
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Melt butter over low-medium heat without browning.
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Add flour and stir continuously for about 2 minutes to make a smooth pale roux.
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Off the heat, gradually whisk in about a quarter of the milk until smooth.
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Whisk in remaining milk, return to medium heat and stir until simmering and thickened.
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Simmer gently 5–7 minutes, stirring often.
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Season with salt, white pepper and a little nutmeg.
Note
Keep the roux pale and cook out the raw flour taste. Refrigerate up to 3 days or freeze up to 2 months. For gluten-free béchamel use a suitable plain flour blend.
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