Thursday, 18 February 2021

Bechamel Sauce

This is a classic sauce that can be used as a base for heaps of recipes. Low and slow is the way with this one and it is best served with heaps of cheese and pepper!

  • 50g flour
  • 1/4 cup plain flour
  • 2 1/2 cups milk
Melt the butter in a saucepan over medium heat. Add the flour, cook until bubbling while stirring with a wooden spoon. Gradually stir in milk. Bring to the boil and then reduce the heat. Continue to stir over 4-5 minutes and thicken the sauce. Season with salt and pepper and add cheese if you wish to make a cheese sauce.

  • Cook the roux until it is golden and nutty smelling, you don't want the sauce to taste of raw flour but be carefull not to brown- it changes really quickly and if it is overcooked it will not thicken.
  • Warm the milk, it will cook faster and you will avoid the splatter fest that comes from adding cold milk to hot roux.
  • Add the milk slowly, add about 1/4 cup first and stir though until the sauce is smooth. Adding it all at once is a fast track to lumps! Then add slowly whilst stirring until it is all added and the sauce is thickening.
  • Cook it well! Once all the milk is added and the sauce is thickened, dip a spoon in the sauce and coat the spoon. Run your finger across the spoon, the sauce should not fill in the wiped away stripe. Once it is cooked, then add the seasoning and cheese.
Enjoy xx

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