Béchamel sauce is the most classic white sauce, one of the five mother sauces of French cuisine. Traditionally used as a base for other flavours, such as cheese or parsley, it is also a main component of lasagne, cauliflower cheese and fish pie.
Ingredients
Metric
Imperial
- 2 tbsp of butter
- 2 tbsp of flour
- 400ml of milk
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of nutmeg
1
Melt the butter in a small pan until it starts to foam
2
Add the flour and cook out, do not brown the flour
3
Stirring all the time, gradually add the milk
4
Bring to the boil making sure not to let the sauce catch on the bottom of the pan
5
Reduce the heat and simmer for 5-10 minutes, until the sauce coats the back of a spoon
6
Add the nutmeg, salt and pepper to taste
7
If the sauce is too thick add a little water
Uses
Have a practice with this technique in Paul Heathcote's beef and bacon lasagna or Dominic Chapman's ham hock macaroni cheese.
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