How to make béchamel (or white) sauce
Béchamel (or white) sauce is one of the most versatile foundation sauces you can learn – it can be added to so many recipes. Start by making a rue, which is an equal quantity of butter to flour. Here’s how…
Ingredients
20g butter
1 Tbsp flour
1 cup milk
Salt and pepper
Instructions
Melt butter in a medium saucepan over medium heat.
Stir in flour and cook gently until if just starts to colour- about 1 min.
Remove rue from heat and gradually add milk, stirring between each addition to avoid lumps.
Place back over medium heat and stir until thick. Bring sauce to the boil and keep boiling for 3 minutes.
Season to taste.
