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:
600ml milk or stock
Salt and freshly ground black or white pepper
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.
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