Béchamel sauce is a basic, white sauce that can be used as a base for many more complex sauces and recipes. It, for example, can be used as a simple pasta sauce, the topping for croque-monsieur or the white layer in lasagna. It is simple and quick to make and definitely a must for the memory bank of any budding cook!
PREP TIME: 5 minutes COOK TIME: 5 minutes
DIFFICULTY: very easy Makes: 150 ml (that’s enough for a moderate pasta sauce)
- 1 tsp butter
- 1 heaped tsp plain flour
- 150 ml milk
- a diced clove of garlic
- a diced quarter of an onion
- herbs and pepper to taste
- Over a low heat, melt the butter in a small saucepan. If you are going to add garlic/ herbs/ onion or spices, this is when you would add these items.
- Once the butter is starting to bubble, add in the flower, stirring until it has made a thick paste.
- Slowly add in the milk, stirring as you go. If you add the milk too quickly, it will become lumpy, so only add a little at a time.
- Once all the milk is incorporated, bring the mix to a very gentle simmer (this will only take a minute or so) stirring regularly, adding a little more milk if the mix becomes very thick.
photo courtesy of Missy & the Universe