This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
How to make béchamel sauce
How to make béchamel sauce
Béchamel sauce is the most classic white sauce, one of the five mother sauces of French cuisine. Traditionally used as a base for other flavours, such as cheese or parsley, it is also a main component of lasagne, cauliflower cheese and fish pie.
Ingredients
- 2 tbsp of butter
- 2 tbsp of flour
- 400ml of milk
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of nutmeg
1
Melt the butter in a small pan until it starts to foam
2
Add the flour and cook out, do not brown the flour
3
Stirring all the time, gradually add the milk
4
Bring to the boil making sure not to let the sauce catch on the bottom of the pan
5
Reduce the heat and simmer for 5-10 minutes, until the sauce coats the back of a spoon
6
Add the nutmeg, salt and pepper to taste
7
If the sauce is too thick add a little water
Uses
Have a practice with this technique in Paul Heathcote's beef and bacon lasagna or Dominic Chapman's ham hock macaroni cheese.
You may also like
SITES
© Great Italian Chefs 2023
Get in touch