Sauce

Béchamel Sauce

SauceOrigin: France

White sauce of butter, flour and milk — the base for lasagne, gratins and many French dishes.

Prep 5 min

Cook 15 min

Total time 20 min

Portions 6

Total weight 584 g

Per portion 97.3 g

Ingredients

Warm the milk in a small pan until steaming (do not boil). Keep it hot while you make the roux.

In a separate pan over medium heat, melt the butter until foaming.
Stir in the flour and cook 1–2 minutes, stirring, until the paste smells slightly nutty but stays pale.

Off the heat, whisk in about a third of the warm milk until smooth, then the rest.
Return to medium heat.

Simmer gently 5–8 minutes, whisking often, until the sauce coats the back of a spoon and no flour taste remains.
Season with salt and pepper.
For a silkier sauce, pass through a sieve.

Use hot poured over vegetables or pasta, or cool slightly for layering in bakes.

Press cling film onto the surface and refrigerate up to 2 days. Reheat gently with a splash of milk, whisking out lumps.