You either have JavaScript turned off or an old version of Flash Player installed. Please turn JavaScript on or update your Flash Player.
Making bechamel (white sauce)
How to make white and cheese sauce.
Points to remember
- Melt butter in a saucepan. Stir in an equal amount of flour and cook the mixture for just under a minute - known as a roux.
- Stir in milk, a little at a time, making sure to stir well so that no lumps form.
- Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy. Boil for a couple of mins.
- To make a cheese sauce, add grated cheese off the heat. Season well.
Useful tips
- Don't cook the roux for too long - it can impede the flour's thickening abilities.
- Stir constantly so the mixture doesn't go lumpy, or catch at the bottom and affect the taste and appearance of the sauce.
- Add different ingredients to make different variations: cheese, parsley, watercress.
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Search Good Food
