Old favourites: Béchamel sauce

Béchamel sauce

425ml milk*
40g butter
20g plain flour

Place the butter in a small pan. Heat gently. Add the flour and mix until combined. Keep stirring as the butter melts. Once completely melted and combined with the flour this is called a roux.

Keep the heat at medium. Add the milk very gradually, mixing throughly with the roux until combined. Keep stirring throughout. When all the milk has been added keep stirring until the sauce comes to the boil and thickens. Remove from the heat and use the sauce in a number of ways:

  • add cheese to the sauce, stir through cooked pasta, top with cheese and breadcrumbs, and grill to make macaroni cheese
  • use as the top layer in lasagne
  • add cooked chicken, grilled peppers and chopped basil and use as the filling for savoury pancakes

*My top tip for the milk: pour the milk into a milk pan. Add a bay leaf, half an onion, a carrot, and a few peppercorns. Bring to the boil. Remove from the heat nad leave to cool. Remove the vege and herbs. Use milk to make your incredibly tasty Béchamel sauce.

This entry was posted in Pasta and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s