All-At-Once White Sauce or Béchamel Tip

Google+ Pinterest LinkedIn Tumblr +

You can make béchamel or white sauce successfully in one go without having to make a roux first with our handy method. Béchamel is what is called a Mother Sauce in French cooking and is used as a base for other sauces. It is also used in Macaroni Cheese and Lasagne.

You’ll need equal quantities of plain flour and butter (a ratio of 1:1) and enough milk to bring it to the consistency you need.

For 600ml of liquid, which makes enough béchamel sauce for 1 lasagne for 6 people, you’ll need:

Ingredients

25g butter
25g flour
600ml milk or stock
Salt and freshly ground black or white pepper

Instructions

1. Place the butter, flour and milk or stock in the pan over a low heat, bring to the boil, stirring vigorously all the time until the sauce thickens. Turn the heat to medium and cook for 3-4 minutes or until the flour is cooked out. Season with salt and pepper. A non-stick saucepan is best for this method so the sauce doesn’t stick.

YOU MAY ALSO LIKE
Macaroni Cheese with Parma ham
How to Cook Okra

Roast Garlic with Balsamic and Thyme Oil
Mushroom in a Sherry Cream Sauce
How to Make Veal Stock
Honey-glazed brussels sprouts
How to Make Milk Kefir at Home Easily
Glazed Carrots with Honey and Lemon
Tomato Salad with Shallot Dressing
How to make Beurre Blanc
How to make baking powder from scratch
How to make caramel for an upside-down cake or tarte tatin
Cherry Clafoutis
How to Make Cottage Cheese from Scratch
Chilli con Carne
Crisp buttery vanilla waffles
Fruit Hand Pies
Roast Autumn Apples with Fruit and Amaretto

Related Recipes and Features

Share.

Comments are closed.