Printer friendly version
-
Perfect béchamel
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- makes 500ml
Galton Blackiston’s lump-less white sauce is the key to great-tasting lasagne, macaroni cheese and other dishes
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Ingredients
- 570ml full-fat Milk
- grated Nutmeg, to taste
- 1 slice Onion
- 1 Bay leaves
- 30g salted Butter
- 30g plain flour
Method
1. Place the milk, nutmeg, onion and bay leaf in a pan, bring to the boil and then immediately remove the milk from the heat.2. Melt the butter in a separate pan. Tip the flour in with the butter and stir continuously with a wooden spoon.
3. Pour a little of the milk in with the butter and flour mixture and beat well. Gradually add the rest of the milk, beating with each addition, until the sauce is smooth. This should take a few minutes, by which time the sauce will becoming up to the boil again.
4. Season the béchamel with salt and pepper and if there are a few lumps, push the sauce through a sieve into a clean pan. Cover with cling film until ready to use in your recipe.
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