Béchamel sauce
A base sauce that everyone can make and then use for many other sauces
Difficulty and servings
Makes 750ml
Preparation and cooking times
Ready in 30 minutes
- Put the milk in a saucepan with the bay leaf, parsley stalks (if using) and peppercorns and bring to a simmer. Strain into a jug and rinse the pan out. Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don't let the butter or flour brown at all. Take the pan off the heat and add the milk in 3 stages. At each stage beat or whisk the milk into the flour until it is completely smooth.
- Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won't thicken any more, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy. Season with salt and white pepper (or black if you don't mind the speckles). if you do have a few lumps, just strain the lot through a sieve.
Per batch
882 kcalories, protein 23.8g, carbohydrate 57.3g, fat 63.5 g, saturated fat 39.7g, fibre 0.88g, salt 1.41 g
Recipe from olive magazine, October 2008.
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Ingredients
- 600ml whole milk
- 1 bay leaf
- a handful parsley stalks (optional)
- 6 peppercorns
- 50g butter
- 40g plain flour
- white pepper for seasoning (optional)
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Difficulty and servings
Makes 750ml
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 600ml whole milk
- 1 bay leaf
- a handful parsley stalks (optional)
- 6 peppercorns
- 50g butter
- 40g plain flour
- white pepper for seasoning (optional)
Per batch
882 kcalories, protein 23.8g, carbohydrate 57.3g, fat 63.5 g, saturated fat 39.7g, fibre 0.88g, salt 1.41 g
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06 July 2010
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