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Bechamel sauce
Prep: 20 min Servings: 4by Lemon Squeezy61 recipes>A hugely versatile sauce, it’s a key ingredient in lasagne and cannelloni. Ingredients
- 100g unsalted butter
- 1 litre milk
- 100g plain flour
- A pinch of salt
- A grating of nutmeg
Directions
- WARM - Warm the milk in a saucepan or in the microwave without boiling. Set aside.
- SIEVE - Sieve the flour.
- STIR - Melt the butter in a saucepan. Stir in the flour and cook for a couple of minutes. This gives you the roux.
- ADD - Remove the pan from the heat and add the milk a little at the time, stirring well after each addition.
- THICKEN - Return to the heat and cook over a very low heat, stirring continuously until the sauce thickens. Add the salt and a generous grating of nutmeg and continue cooking for another 5 minutes, stirring occasionally.
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