Béchamel Sauce

This is the recipe that I use the most, very easy to make and never fails! Nice and creamy, perfect for baking.

Makes: About 1.5 litres
Cost: 3,50 NZD aprox
Time: 15 minutes

Ingredients

• 90g butter

• 90g plain flour

• 1.5 litres milk

• 10g salt

• Optional: Nutmeg, black pepper, bay leaf, or other herbs/spices

Method

1. Melt the butter in a medium sized pot over a medium low heat.

2. Add the flour and stir continuously with a wooden spoon or whisk for about 2 minutes until it forms a smooth paste (a roux). Do not let it brown.

3. Begin adding the milk a little at a time, whisking constantly to ensure no lumps form. Incorporate all the milk over about 5 additions.

4. Once all the milk is added, bring the sauce to a gentle simmer, stirring continuously until it thickens nicely.

5. Season with the salt and any optional spices. Simmer for another minute until the raw flour taste is gone and the sauce is creamy.

6. Remove from the heat. To prevent a skin from forming, pour the sauce into a container and place a piece of cling film or baking paper directly onto its surface. Let it cool before using.

Tips

• Lump free sauce: The key is to add the milk gradually while whisking constantly.

• Infuse flavour: For extra flavour, you can first heat the milk with a bay leaf or a pinch of nutmeg, then strain it before adding to the roux.

• Consistency: For a thicker béchamel, use a little more flour and butter. For a thinner one, use a little less.

• Use it: This is the perfect, classic base for a lasagna, cauliflower cheese, or a creamy pasta bake.